Kashi Facebook page posted this recipe with the following headline "
Kashi also told me that they love to hear how the recipes turned out and how I have changed them up, so here is the recipe and my adjustments.
2 tablespoons cold expeller-pressed extra virgin olive oil, divided
1 whole dried ancho chili, stemmed, seeded and torn into large pieces (I used fresh red chilli)
1 organic white onion, finely diced
3 cloves organic garlic
2 teaspoons ancho chili powder (I used Harissa instead)
1 15-ounce can diced organic tomatoes, drained
4 cups organic chicken stock (Did it with low sodium vegetable stock)
1 1/2 pounds organic sweet potatoes, peeled and cut into 1-inch cubes (Love my regular potatoes)
3 cups shredded organic cooked chicken (Perfect for leftovers from roasted chicken)
2 tablespoons freshly squeezed organic lime juice (Skipped it)
1 cup cilantro leaves, chopped (Basil worked just fine)
Heat 1 Tbsp of oil and fry the chilli peppers. Put aside.
In same pot, brown chopped onions and garlic; stir in chili powder or harissa.
Move all to a food processor, add the tomatoes and process well.
Heat remaining oil in pot, add tomato mix, cook until it turns to paste (10 minutes).
Now add the broth and potatoes, cook for 10 - 15 minutes until potatoes are tender.
Stir in the cooked chicken. Just before serving, add the fried chilli and cilantro or basil and enjoy.
Now what to serve it with became a dilemma.
I am sure it will taste great simply with fresh bread. But I was thinking along the lines of rice, couscous, quinoa, etc.
Then I remembered my recent purchase of Cavena Nuda (read all about it at Proud to Be Eating Canadian). It was definitely the best choice.
This was a very wise, delicious and healthy welcoming to fall, even cats could not resist.