Day Number Two

Welcome to day number two of my 30 day blog challenge.  Lucky for you my supper was a success and is definitely worth making again.  I would like to thank instagrammer, fitmencook for the vegetable inspiration.  Tonight's supper was spicy honey mustard chicken drumsticks with a sweet potato hash.  As always if you would like to see pictures of the process follow my instagram, stringbeanela.

Spicy Honey Mustard Drumsticks

1/2 C Honey Mustard Sauce
1 - 1 1/2 tsp Crushed Red Chilies
Dash of turmeric and cayenne pepper
4 Chicken Drumsticks

Mix the chilies, turmeric and cayenne pepper into the honey mustard sauce and separate the sauce into two containers, one that is used for raw chicken and the other that is used for cooked chicken.  Spread the sauce from on of the bowls over the drumsticks and put the drumsticks onto the bbq to cook.  Once cooked brush the drumsticks with sauce from the other bowl (the one for cooked chicken only).  If you don't like saucy drumsticks you can skip this step.

Sweet Potato Hash

1/2 a Red Onion Diced
1 Sweet Potato Diced
1 Purple Sweet Potato Diced
2-3 Broccoli Crowns Chopped
Chopped Cilantro
Pepper
Beef Stock
Cumin
2 Tbsp Coconut oil or 1 Tbsp Olive oil

Put the oil in a pan and heat it up a bit, then add in your red onion and cook it until it starts to look softened.  Add the diced purple sweet potato and put a lid on the pan, cook it until it starts to turn tender.  Put the diced sweet potato into the pan, put the lid back on and allow it to cook until it turns tender.  Finally add in the broccoli crowns for about the last 3-5 minutes, I like my broccoli crisp which is why I save it until the end, if you like yours more cooked I would recommend putting it in when you add the sweet potato to the pan.  Once everything is all cooked season with pepper, beef stock (I know it sounds weird but it adds really good flavour to hash) and cumin.  Top with chopped cilantro and enjoy :).  All in all it takes about 20 minutes for the vegetables to cook from start to finish.