Cilantro Lime chicken in a coconut cream sauce with roasted sweet potato and maple bacon couscous and roasted sweet onion and garlic beets

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 In a medium hot pan sauté:

  • 3 tbs finely chopped garlic 
  • 3tbs butter in a medium hot pan
  • salt and pepper to preference
  • Add 3tbs lime juice
  • 1tbs maple syrup
  • 1 can coconut milk
    • scoop the congealed solid out of the can and get rid of the watery stuff
  • 1 cup fresh mozzarella 
  • 2 tbs pesto or fresh basil
  • 1 tbs crushed red pepper



Separately, put four medium-sized chicken thighs in a bowl and lightly cover with a mixture of melted butter, salt and pepper
 Put them on a tin foil-lined pan. (I used a glass pan).
Put in the oven 375* for 15 minutes
Add to the pan of sauce, put sauce on top and cover for another 10 minutes on low heat

OR

lightly sauté the chicken thighs on the stove top, until both sides are browned
Add to the pan of sauce, put sauce on top and cover for another 15-20 minutes on low heat





  • Separately, cook your bacon in the oven 15 minutes on 375* 
      • or  move top rack to center of oven and cook10 minutes on broil.
  • Peel and cut your sweet potato
  • Put in a town with 1/4 cup water and cover with a paper towel
  • Put in microwave for 7 minutes
  • Drain the excess water 
    • Add salt and pepper 
    • maple syrup
    • crunch up the bacon and add to the same bowl
    • Add 6-8 (or more) peeled whole cloves of garlic
    • mix gently with a wooden spoon 
  • Lay on a baking pan in a single layer
  • Put in the oven 375* for 15-20 minutes




For the second part of the side dish, I used Israeli whole couscous pasta.

  • Cook for 10 minutes
  • drain and rinse with cold water
  • add couscous back to pot and mix in sweet potato-bacon mix
I also made roasted beets. 
  • Peel, cut and boil for 8-10 minutes
  • Put in oven at 375* for 15 minutes
  • Top with Stonewall Kitchen(brand) "Roasted Garlic Onion Jam"






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