Post by Loupy on Jul 15, 2018 15:05:18 GMT -7
BBQ Chicken Stuffed Baked Sweet Potatoes [whole30]
From: Jason @ www.thebrewerandthebaker.com/archives/15949
Tangy pulled barbecue chicken tops a baked sweet potato. The Whole30-approved barbecue sauce that I made isn’t the barbecue sauce we’re used to. I thought I was going to have to toss the whole batch at first but it was much better the next day. I’ve since discovered if you add a few dates to simmer in the sauce and then blend it in the blender, it’s even fine the first day. And if you’re not Whole30-ing it up, just use your favorite barbecue sauce.
Serves: 2
Ingredients
1 medium sweet potato, halved
Olive or coconut oil
1 chicken breast, cooked and shredded
Green onions, for serving
Chopped red onions, for serving
For the barbecue sauce
1 Tbsp olive oil
3 cloves minced garlic
15 oz can tomato sauce (or tomato puree - it is thicker and reduces cooking time)
3-5 small dates
1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)
1/4 cup cider vinegar
1/4 cup coconut aminos
1 Tbsp creole mustard
1 tsp Tobasco
2 tsp chili powder (I used half chipotle, half regular)
1 tsp paprika
Instructions
Preheat the oven to 425.
Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.
While the potatoes are baking, heat oil in a medium saucepan over medium heat.
Cook garlic just until it begins to brown.
Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.
Whisk in the mustard, tobasco, chili powder, paprika, and cloves.
Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree).
Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir.
Will keep at least a week in a jar in the fridge.
Toss the shredded chicken with a few generous spoonfuls of sauce.
Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.
From: Jason @ www.thebrewerandthebaker.com/archives/15949
Tangy pulled barbecue chicken tops a baked sweet potato. The Whole30-approved barbecue sauce that I made isn’t the barbecue sauce we’re used to. I thought I was going to have to toss the whole batch at first but it was much better the next day. I’ve since discovered if you add a few dates to simmer in the sauce and then blend it in the blender, it’s even fine the first day. And if you’re not Whole30-ing it up, just use your favorite barbecue sauce.
Serves: 2
Ingredients
1 medium sweet potato, halved
Olive or coconut oil
1 chicken breast, cooked and shredded
Green onions, for serving
Chopped red onions, for serving
For the barbecue sauce
1 Tbsp olive oil
3 cloves minced garlic
15 oz can tomato sauce (or tomato puree - it is thicker and reduces cooking time)
3-5 small dates
1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)
1/4 cup cider vinegar
1/4 cup coconut aminos
1 Tbsp creole mustard
1 tsp Tobasco
2 tsp chili powder (I used half chipotle, half regular)
1 tsp paprika
Instructions
Preheat the oven to 425.
Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.
While the potatoes are baking, heat oil in a medium saucepan over medium heat.
Cook garlic just until it begins to brown.
Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.
Whisk in the mustard, tobasco, chili powder, paprika, and cloves.
Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree).
Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir.
Will keep at least a week in a jar in the fridge.
Toss the shredded chicken with a few generous spoonfuls of sauce.
Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.
