Recipe: Stewed Chicken and Sweet Potato Waffles

STEWED CHICKEN AND SWEET POTATO WAFFLES

FOR THE STEWED CHICKEN:
1 (2 1/2 to 3 pound) frying chicken
1 small onion, chopped
2 ribs celery, chopped
1 medium carrot, chopped
1 bay leaf
1 sprig parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup all-purpose flour
1/2 cup water
Salt and freshly ground black pepper (to taste)
2 teaspoons chopped fresh parsley
FOR THE SWEET POTATO WAFFLES:
1 cup mashed baked sweet potatoes
3 eggs, separated
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) butter, melted
1 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 granulated sugar

TO PREPARE THE STEWED CHICKEN:
Place chicken in large stockpot and cover with water. Add onion, celery, carrot, bay leaf, parsley sprig, salt and pepper. Cover and bring to boil. Reduce heat to simmer and cook until chicken is tender, about 1 1/2 hours.

Remove chicken from pot and allow to cool, reserving stock. Remove meat from bones, cut up, and set aside. Strain reserved stock into saucepan and bring to boil.

In mixing bowl, combine flour and water, then add to stock. Stir and simmer until sauce is thickened. Adjust seasoning with salt and pepper to taste. Return diced chicken to sauce and heat through.

TO MAKE THE WAFFLES:
Puree sweet potatoes in food processor, then combine in mixing bowl with egg yolks, brown sugar, vanilla and nutmeg. Stir, then slowly pour in melted butter, alternating with milk and continuing to stir. Set aside.

Sift together flour, baking powder and salt. Add to the sweet potato mixture to make a thick batter. Set aside.

In separate bowl, beat egg whites until they form soft peaks. Beat in sugar, continuing to beat until stiff peaks are formed. Fold egg whites into sweet potato mixture, but do not over-mix.

Pour enough batter to almost cover surface of a preheated greased waffle iron with a thin layer. Close the iron and bake according to the manufacturer's instructions or until iron is no longer steaming. There should be enough batter to make 6 waffles.

TO SERVE:
Place a hot sweet potato waffle on each plate, cover with some stewed chicken and garnish with chopped parsley.

Makes 6 servings
Source: A Taste of Heritage, The New African-American Cuisine by Joe Randall and Toni Tipton-Martin