Sink your teeth into Fifty Shades of Chicken

Chicken can be hot and steamy for dinner… in more than one way. Really. This is especially true if you prepare the bird using one of the recipes from the Fifty Shades of Chicken cookbook.

Follow along

Just like the seductive style of the novel, each chapter of the cookbook, written by FL Fowler (the pen name of the author who is apparently a food-industry professional), provides insight into the escapades of Miss Hen and Mr. Blades and the techniques they practice in the kitchen. This clever cookbook is filled with delightful recipes perfectly appropriate for a family dinner, although you might want to follow along while the kids are away.

Whip up dinner

There are only three chapters to the cookbook, but they’re filled with mouthwatering recipes:

The Novice Bird: Popped-Cherry Pullet (roasted chicken with cherries and herbs) and Hot Rubbed Hen (roasted chicken with harissa, preserved lemons, chickpeas and mint)

Falling to Pieces — Chicken Parts and Bits: Dripping Thighs (roasted chicken thighs with sweet-and-sour onions) and Pound Me Tender (crispy chicken tenders with cashews and coconut curry sauce)

Birds Gone Wild— Advanced Techniques: Chicken Under the Covers (creamy chicken pot pie) and Flame-Licked Chick (grilled chicken with tandoori spices)

The Fifty Shades of Chicken cookbook goes on sale Nov. 13. If you know someone who wants to dominate dinner, this could be the perfect gift. To order the book visit www.fiftyshadesofchicken.

Try this recipe, from the Fifty Shades of Chicken cookbook.

Chicken hash with sweet potatoes

Serves 4

Ingredients:

• 1-1/4 pound sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 tablespoons unsalted butter
• 1 teaspoon coarse kosher salt
• 1/4  teaspoon freshly ground black pepper
• 1 small onion, chopped
• 1 small green bell pepper, seeded and diced
• 2 garlic cloves, minced
• 2 cups cooked, diced chicken meat
• Pinch of crushed red pepper flakes
• 2 scallions, white and green parts sliced, for garnish (optional)
• Fried eggs, for serving (optional)
• Ketchup, for serving (optional)

Directions:

1. Bring a large pot of water to a boil and add the sweet potatoes. Par-cook until halfway done, about five minutes. Drain, then spread out on a clean dish towel to dry.
2. Melt half the butter in a large skillet and add the sweet potatoes and half the salt and pepper. Let cook without stirring, until the potatoes brown on one side, then turn and brown well on the other side, about 10 minutes. Transfer to a plate.
3. Add the remaining butter to the skillet and saute the onion, bell pepper, and garlic until tender and golden around the edges, about seven minutes. Add the chicken and crushed red pepper flakes and saute until the chicken starts to brown. Return the potatoes to the pan and saute until everything is well mixed and golden, taking care not to crush the potatoes too much.
4. Serve the hash topped with scallions and a fried egg and ketchup on the side, if you like.

More cookbooks to try

The Unofficial Mad Men Cookbook
The Meat Free Monday Cookbook
Edible Cocktails: From Garden to Glass — Seasonal Cocktails with a Fresh Twist