Moroccan Chicken With Potatoes And Spinach With Saffron Jus
This is one of my own combinations using basic middle eastern spices and cooking techniques. The way i like to present it is in preplated fashion with sauce around the plate ...
Steps
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.
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.
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 saut till translucent.
Add the buttermilk and allow to come up to temperature.
When potatoes are co.
Ingredients
chicken breasts, yellow onions, ginger, garlic, fresh parsley, cayenne pepper, turmeric, cumin, ground coriander, cracked black pepper, cinnamon, lemon juice, lemon, zest of, salt, yukon gold potatoes, baby spinach leaves, leeks, butter, buttermilk, chicken broth, shallot, cornstarch, saffron strand