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Bistro Elaia in the News: Sweet potato pancake with chili-rubbed chicken

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Check out this Receipe for Sweet Potato Pancake with chili-rubbed chicken,
featured on Channel 7 ABC, The Denver Channel:

Sweet potato pancake with chili-rubbed chicken


Spice Blend
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon black pepper

1 large sweet potato, shredded (approximately 1-1/2 pounds)
1/2 cup shaved red onion
1/2 cup cider vinegar
1/2 cup chopped Italian parsley
2 egg whites
1/2 cup whole wheat flour
1/4 cup canola or vegetable oil (for cooking)
2 Tablespoons spice blend

8 ounces chicken breast
2 Tablespoons spice blend
2 teaspoons olive oil
1-1/2 ounces goat cheese


For the spice blend, combine all spices together and mix well.

To prepare the pancakes, combine the sweet potato, red onion and vinegar in a bowl.

Let sit at room temperature for 30 minutes.

Drain liquid and squeeze dry.

Combine remaining ingredients in a mixing bowl (except oil) and form into quarter sized cakes.

Heat the oil in a pan and sear the cakes on both sides until golden brown.

Remove from the pan and cook in a 350° oven for 8-10 minutes.

Rub the chicken breast with the oil and spices and either grill or roast until cooked thoroughly.

When cool enough to handle, slice thin, place a small slice on each pancake and top with goat cheese.

Yields 25 bite sized pieces.

NUTRITION PER PIECE: Calories: 51 Total fat (g): 2.4 Protein (g): 3.3 Total carbohydrate (g): 3.8 Total sugar (g): 0.5 Dietary fiber (g): 0.8 Sodium (mg): 76 Vitamin A (mcg): 67

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  1. Mary A. Walker
    October 30, 2012 at 4:35 pm

    Busy people like me who hate the pesky cleanup involved with frying can take thick onion and sweet potato slices, oil them, sprinkle with spice mix, then grill, broil or pan fry them until browned and softened. The effort saved can be put into the chicken preparation.

    There are special occasion preparations and everyday, simple methods utilizing the most efficient ways to feature vegetables as the primary starch base of the dish. Both levels of effort have their place.


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