It was a gray and rainy evening, and once I holed up in the house I was definitely in the mood for comfort food. I had planned to do a chicken and bacon skewer recipe with mango dipping sauce, but it would have tasted best made on the grill (and I certainly wasn't heading outside to cook!)
Instead I decided to wing it and throw a few things I was craving together, hoping it would turn out tasty. Happily, it went well enough to report! This made enough for me to have a generous dinner and have plenty left over for tomorrow.
CHICKEN, KALE, SWEET POTATO & MANGO SKILLET
2 chicken breasts, cut into bite-size pieces
2 slices bacon, chopped
1/2 sweet potato, peeled and diced
1 shallot, cut into thin rings
large bunch of kale, stems removed & chopped
1/2 mango, peeled and diced
2 minced garlic cloves
1-2 cups chicken broth
pinch of cinnamon
salt and pepper, to taste
Heat 1 tsp. olive oil over medium heat in large skillet. Cook chicken until done and remove from pan. Add 2 more tsp. oil to pan and cook bacon until crisp. Add sweet potato, shallot and kale; cook for five minutes until beginning to soften. Add mango and garlic, cook for one minute more. Add chicken back to skillet and season with cinnamon, salt and pepper. Gradually add chicken broth, cooking until it evaporates. The amount of broth needed depends on how soft you like your sweet potato (I don't like them too firm).