Today’s post takes one on a tour of Mexico, no it wasn’t my trip, but a blogger friend Johanne, who blogs at French Gardener Dishes. She recently posted a travelogue of her trip to Mexico City and San Miguel de Allende to take in the culture, the art and the stunning architecture. I enjoyed reading her post and as I often do, I make mental notes of places visited for future reference and this particular part of Mexico intrigued me. So rest assured, we hope to check it out in the not too distant future. I remember a trip to Mexico when I was single, but it was at a beach town in Puerto Vallarta and you know what happens in beach towns, eat, drink and be merry. I do hear through my other sources on Trip Advisor that the actual town of Puerto Vallarta (not the beach) is a place where a lot of Americans and Canadians have settled and is definitely another place I’d like to check out. Click on Johanne’s link above to read her post on the area.
Johanne, my blogger buddy is Canadian, she’s a person I’ve also met face to face. Since I joined the blogging world (this is my 4th year by the way), I’ve come across some amazing like-minded souls and we’ve connected via the blogging world. Her blog is full of wonderful recipes; she shares a gardening fondness much like myself, and is a great artist and interior decorator. This particular post caught my eye and I thought to try it out with a few changes.
I added some fresh thyme and rosemary. Summertime is a great way to enjoy the great outdoors. I’ve been working on my patio space in the backyard and before we are eaten alive by mosquitoes, we’ve been enjoying some al fresco meals in the backyard.
Love the sweetness of the sweet potatoes with the tangy and zesty chimichurri sauce.
How vibrant is that chimichurri sauce look? The parsley, cilantro and mint were from a friend’s garden. Don’t you just love it when you can incorporate organic veggies into your daily cooking?
Chili-Rubbed chicken with Scallions, Sweet Potatoes and Chimichurri
- 3 legs and thighs attached.
- salt, pepper, chili powder, ground cumin, smoked paprika.
- 1 tablespoon olive oil.
- 2 sweet potatoes, peeled and sliced horizontally in 1 inch thick rounds.
- 6 scallions, ends trimmed.
- Preheat oven to 400 deg F.
- Pat the chicken dry. Sprinkle generously with salt and pepper. On a shallow baking sheet, spread the scallions. Place the chicken on top of the scallions. Rub with the chili powder and sprinkle with cumin.
- Toss the sweet potato funds with the olive oil. Spread around chicken evenly. Roast in the lower part of the oven for 45 minutes, flipping the sweet potatoes over once. Remove the chicken from the sheet pan to a serving platter and serve with the vegetables and chimichurri sauce.
- 1 cup lightly packed fresh cilantro leaves.
- 1/2 cup lightly packed fresh flat-leaf parsley leaves.
- 1/2 cup mint leaves
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 4 tablespoons grated lemon zest
- 5 garlic cloves
- 1/2 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
In a blender, place all ingredients and puree to a sauce consistency. Can be made several days in advance and refrigerated. Serve alongside chicken.