$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa
The $5 Dinners series features recipes that cost less than $5 per serving.
With this series, we hope to dispel the myth that you have to empty your wallet to prepare delicious and healthy meals.
Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to offset the charred fiery flavor of the chicken. Sweet potatoes are an excellent source of vitamins A and C, and a good source of dietary fiber, B vitamins, manganese and potassium. At under $5 per serving, this dinner is a satisfying steal.
Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa
Yields 4 servings
- 1 habanero chili
- 2 garlic cloves
- 2 scallions, white and green parts thinly sliced separately
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 4 bone-in chicken thighs (skin on or off)
- Kosher salt
- 1 1/2cups rhubarb cut into 1/4-inch cubes
- 1 cup seeded hothouse English cucumber cut into 1/4-inch cubes
- 1/2 cup minced cilantro
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1 teaspoon fresh lime juice
- Pulse chili, garlic and white parts of scallions in a food processor until finely chopped. With the machine running, stream in soy sauce and olive oil. Puree until sauce is homogenous and transfer to bowl.
- Heat a grill pan over high heat. Season chicken with salt. Brush chicken with sauce on both sides, and grill, 5-6 minutes per side, flipping once.
- In the meantime, combine rhubarb, cucumber, cilantro, honey, Canola oil and lime juice in a small bowl. Stir in green parts of scallions. Season with salt and pepper to taste, and let sit at room temperature for 10 minutes.
- 1 1/2 lbs sweet potatoes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 scallion, thinly sliced
- 2 teaspoons lime juice
- Place potatoes in a pot, cover with cold water, and season with a generous pinch of salt. Bring to a boil, turn down to a simmer, and cook covered just until tender, about 20 minutes. Drain.
- When cool enough to handle, peel potatoes and slice thinly.
- Whisk together oil, salt and cumin, and gently toss potatoes in the mixture. Grill potatoes just until grill marks show, flipping once, about 1 minute per side. Transfer potatoes to a platter; sprinkle with scallions and lime juice.
This story was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center at the Institute of Culinary Education.