Moroccan Chicken With Potatoes and Spinach With Saffron Jus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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