It’s another Food Matters Project post! Apologies to the missed post last week- check out what others did here– but ours was not very photogenic, so we decided to not post up the recipe. It tasted great, just didn’t have the most appetizing colors!
This weeks recipe was chosen by Mireya, of My Healthy Eating Habits. She chose Mark Bittman’s recipe for Roasted Potatoes with Chicken and Romesco Sauce, from his Food Matters Cookbook. Check out the reason she chose this recipe, and what other Food Matters Project bloggers did with their recipes here.
I’m glad that Mireya chose this recipe, since I would have flipped right through it. I had no idea what romesco sauce is, and would have gone right past it!
What is romesco sauce?
It’s a nut and red pepper based sauce which originates from northeastern Spain. Typically it’s made from raw almonds, pine nuts or hazelnuts. Other ingredients include: oil, garlic, chili peppers and bell peppers. Additional ingredients are roasted tomatoes, vinegar, onions or stale bread (to thicken the sauce). In Spain it’s mostly served with seafood, but can also be served with poultry, or as a dip for vegetables.
Chicken & Potatoes with Romesco Sauce
Adapted from: Food Matters Cookbook (page 463)
We really liked this sauce, and will definitely use it again. Although, next time we’ll be putting it on some white fish (bake some of the sauce with the fish). It tasted great on the chicken, but we think fish would be fantastic with this! Or this would be a great topping for some fish tacos.
1/2 cup raw almonds
2 roasted red peppers
5 garlic cloves
3 small tomatoes
1/2 yellow onion
1 cup parsley
1 jalapeño (optional)
1 red spicy pepper (optional)
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1 lb small red potatoes, quartered
1 1/2 tbsp olive oil
1/2 tsp salt
3/8 tsp pepper
2 boneless chicken breasts, cut into strips
In a food processor add all of the ingredients for the sauce. Purée all of the ingredients until the sauce is smooth. Refrigerate until you are ready to use it.
Preheat the oven to 420ºF. Spread out the potatoes over a cookie sheet, drizzle 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Using your hands, spread the olive oil over all of the potatoes. Bake for about 25 minutes, or until the potatoes are slightly browned and crispy.
Meanwhile, drizzle 1/2 tbsp of olive oil onto a sauté pan. Allow the olive oil to heat up, and then add the chicken. Sprinkle the 1/2 tsp salt and 1/4 tsp pepper over the chicken. Keep flipping chicken until it is slightly browned on both side.
Arrange the chicken and potatoes onto a plate, drizzle with romesco sauce before serving.