Moroccan Chicken With Potatoes and Spinach With Saffron Jus
Ready In: 45 mins
Serves: 4
Ingredients
FOR CHICKEN MARINATION
- 4 chicken breasts, with bone
- 200 g yellow onions
- 15 g chopped ginger
- 15 g chopped garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric
- 1 teaspoon cracked cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon freshly cracked black pepper
- 1⁄4 teaspoon cinnamon
- 20 ml lemon juice
- 1⁄2 teaspoon lemon, zest of
- salt
FOR POTATOES
- 200 g yukon gold potatoes
- 100 g baby spinach leaves
- 15 g ginger (finely chopped)
- 50 g leeks (finely chopped)
- 2 tablespoons butter
- 50 ml buttermilk
FOR SAUCE
- 200 ml chicken broth
- 1 shallot, finely chopped
- 2 tablespoons cornstarch (dissolved)
- 1⁄4 teaspoon saffron strand (toasted and crushed)
- 15 ml frozen butter
Directions
- Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
- Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
- CHICKEN:-.
- In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
- SAUCE:-.
- On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
- Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
- Finish with a 1 tablespoon of frozen butter (keep warm).
- SMASHED POTATOES:-.
- Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
- In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
- Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
- When potatoes are completely cooked, drain and allow to sit for 5 minutes.
- Add the buttermilk mixture an spinach leaves and mash with a potato masher.
- Season with salt.
- PLATING-.
- Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
- Place chicken breast on top.
- Drizzle sauce over the chicken breast and all over the plate.
- Could garnish with a fresh sprig of parsley or cilantro.
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