Brokeass Gourmet: Cast-iron chicken and sweet potatoes
By GABI MOSKOWITZ
Jan 12, 2016 | 10:02 AM
When I am deep in work, there's this severely annoying thing that happens around 5:30 p.m.: I realize I have absolutely no idea what the plan for dinner is. I haven't shopped. I haven't prepped. I certainly haven't heated the oven. And the amount of work that I know will go into getting dinner for two on the table feels like more than I can bear.
But if I'm honest, I know it doesn't have to be that hard. After all, I have a cast-iron pan. The Holy Grail of cookware. The simplest and yet most useful pan I've ever owned. Cooking with it is not only a great way to get extra iron into your diet (truly—it seeps into the food and is very good for you), it also produces gorgeously browned, crisped food. It's a great place for the Maillard reaction to play out.
If you don't have a cast-iron pan, I recommend getting one immediately. When you get it, keep it clean, but don't wash it down with soap. Oil it lightly before storing. Use it often, but treat it gently. Love it and it will love you back. Hard.
Oh, and make this chicken. Especially when you feel overwhelmed by deadlines, pressure, and the world at large. Because at the end of the day (literally and figuratively), there is nothing better than a dinner that takes just minutes of hands-on effort, is healthy, and tastes like it was made with love.
I love making this with sweet potatoes (because if you know me, you know I love a sweet potato), but it would also be great with regular potatoes, cubed, peeled butternut squash, or even chunks of eggplant.