All-in-one Chicken Dinner

Ingredients

• 1 clove Garlic (Peeled)
• 20 g Oil (Oil of choice)
• 1 tbsp Sweet or mild paprika
• 1 tsp Onion powder
• 0.5 tsp Salt
• Pepper and cayenne (1 pinch)
• 600 g Sweet potato (Peeled and cut into small cubes)
• 30 g Butter (Optional; for the mash)
• 30 g Cream (Optional; for the mash)
• 0.25 tsp Salt (For the mash)
• 800 g Liquid chicken stock (Alternatively, use 1 tbsp stock concentrate plus 800 g water; retain 500 g of the stock for the gravy)
• 600 g Chicken breast (Source gives 500–700 g; slice in half lengthways)
• 400 g Vegetables (Vegetables of choice. Soft vegetables such as broccoli or zucchini may be added during the last 10 minutes instead of cooking for the full 20 minutes)
• 2 tbsp Corn flour or tapioca flour (Dissolve before adding to the gravy)
• 0.25 cup Water (To dissolve the corn flour or tapioca flour)

Steps

1. 1

   Place the peeled garlic in the Thermomix mixer bowl. Chop for 2 seconds at speed 9 with the measuring cap on, then scrape down the bowl.

2. 2

   Add the oil, paprika, onion powder, 1/2 teaspoon salt, and the pinch of pepper and cayenne. Mix for 5 seconds at speed 3 with the measuring cap on. Set the seasoning paste aside.

3. 3

   Without washing the bowl, add the liquid chicken stock. Heat for 12 minutes at 100°C/212°F, speed 3, with the measuring cap on.

4. 4

   While the stock heats, prepare the sweet potato and place it in the simmering basket. Coat the chicken thoroughly in the reserved seasoning paste and place it in the deep steaming tray. Prepare the vegetables and place them in the flat steaming tray.

5. 5

   Insert the simmering basket containing the sweet potato into the mixer bowl. Set the Thermomix for 20 minutes at steaming temperature, speed 4, and put the steaming trays with the chicken and vegetables in position. Turn the chicken over halfway through if needed.

6. 6

   When the chicken and vegetables are cooked, transfer them to a thermal server to keep warm. Set the cooked sweet potato aside.

7. 7

   Retain 500 g (17.6 oz) of the liquid stock in the mixer bowl. Add the corn flour or tapioca flour dissolved in water, then cook for 5 minutes at 100°C/212°F, speed 2, with the measuring cap off.

8. 8

   When the gravy has thickened to your liking, adjust the seasoning to taste. Transfer the gravy to a gravy boat and keep it warm.

9. 9

   Without washing the bowl, add the optional butter, optional cream, 1/4 teaspoon salt, and the reserved sweet potato. Blend for 10 seconds at speed 5 with the measuring cap on.

10. 10

    Insert the butterfly whisk and whip the sweet-potato mixture for 20 seconds at speed 3 with the measuring cap on.

11. 11

    Serve the chicken and vegetables with the sweet-potato mash and gravy.

Notes

The sweet potato can be served in chunks instead of being made into mash. White potato does not work as mash in this recipe, but may be served in chunks with butter and salt. Bellini users should use the blunt blade; the source also provides alternate appliance settings. If using soft vegetables such as broccoli or zucchini, add them during the last 10 minutes of cooking. The source does not specify a target internal temperature for the chicken; ensure it is fully cooked before serving.

Nutrition per serving

• main
• dinner
• Thermomix
• steamed
• gluten-free
• grain-free
• high-protein
• family-friendly