Eat Your Heart Out by Daphne Oz

Author:Daphne Oz [Oz, Daphne]
Language: eng
Format: epub
ISBN: 9780062426925
Published: 2022-03-09T00:00:00+00:00

Barbecue Pulled Chicken on Crispy Smashed Japanese Yams

Oh man, these are good. Japanese yams are the kind of thing I always roast thinking I’m going to eat them for dinner, and then by the time I’ve spent an hour smelling them caramelizing in the oven into pudding-sweet confections, getting denser and softer by the minute, I can’t even wait for them to cool before devouring slice after steaming slice as a snack while I make the rest of the meal. Plain or with a sprinkle of sea salt, they taste like dense, creamy candy and are so, so good for you.

At some point I realized you could smash and bake slices of Japanese yam and use them as crispy little edible saucers to top with barbecue pulled chicken. And honestly, now that you know this madness exists, why are you not on your way to shop for groceries immediately? Go now!

PS. I included the technique to make this in the slow cooker if you want to pop the ingredients in before you leave for work and have dinner ready and waiting when you get home.

MAKES 4 TO 6 SERVINGS

SMASHED JAPANESE YAMS

3 medium Japanese yams (about 1½ pounds), scrubbed

2 tablespoons extra-virgin olive oil

Sea salt and freshly cracked black pepper, to taste

PULLED CHICKEN

1½ teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon sweet paprika

1 teaspoon chili powder

½ teaspoon sea salt

2 boneless, skinless chicken breasts (about 1¼ pounds), cut into 2-inch chunks

2 boneless, skinless chicken thighs (about 8 ounces), cut into 2-inch chunks

2 tablespoons extra-virgin olive oil

1 small yellow onion, finely chopped

2 cups chicken stock (if using the stovetop method)

Barbecue Sauce

2 teaspoons tapioca flour

TO make the smashed Japanese yams, preheat the oven to 425ºF. Line a sheet pan with foil. Prick the yams all over with the prongs of a fork. Wrap each yam in foil, place on the prepared sheet pan, and roast until tender, 35 to 40 minutes. Let cool until easy to handle.

BRUSH the foil-lined sheet pan with 1 tablespoon of the olive oil. Slice each yam into 1-inch-thick rounds. Place on the sheet pan and gently smash using the bottom of a cup. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Bake for 25 minutes, until golden and crispy, flipping halfway through.

TO make the pulled chicken, combine the garlic powder, onion powder, thyme, paprika, chili powder, and salt in a small bowl. Sprinkle the spice mixture over all sides of the chicken evenly.

TO MAKE THE CHICKEN ON THE STOVETOP

HEAT the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken on all sides until browned, 7 to 8 minutes. Add the onion during the last couple of minutes of cooking. Deglaze the pan with the chicken stock, scraping up the browned bits from the bottom of the pan. Bring to a boil and reduce to a simmer. Cover and simmer for 7 to 10 minutes, until the chicken is tender and easy to shred.

SHRED the chicken using two forks, add the Barbecue Sauce, and stir to evenly coat and warm through.

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