Description

Juicy grilled chicken thighs over creamy mashed potato, topped with parsley and mint dressing and roasted pine nuts

Ingredients

Scale

Mash

5–6 russet potatoes, peeled and quartered
5–6 sprigs of fresh thyme
2 tbsp butter
1tbsp wholegrain mustard
1tbsp mayonaise
1 cup milk of your choosing
salt & pepper

Dressing

10 stalks flat leaf parsley
handful mint leaves
1 freshly squeezed lemon
1 tbsp wholegrain mustard
1 tbsp honey
3–4 tbsp extra virgin olive oil

Chicken

2 cloves garlic, finely chopped
1 tsp cumin
1 tsp paprika
2 – 3 sprigs fresh thyme
1 tbsp soy sauce (optional)
olive oil
1/4 cup pine nuts

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Instructions

Bring a large pot of water to the boil over a medium/high heat. Wash, peel and quarter the potatoes while the water heats up. Add the potatoes, thyme and plenty salt to the boiling water and simmer over a low/medium heat for about 20/25 mins until soft.
While the potatoes are cooking, set your oven to 360 deg F. In a large bowl, marinade your chicken, paprika, cumin, chopped garlic, soy, thyme, and some salt and pepper. Place an oven proof pan over a medium/high heat over the stove top. Add a dash of olive oil into the pan and add the chicken (the pan must be really hot before you add the chicken). Fry for 7-8 mins on one side, then turn and fry for a further 1-2 mins before removing from the heat, covering with aluminum, and placing in the oven to continue cooking for 6-7 mins. Remove from the oven and set aside.
While the chicken is cooking, add all your dressing ingredients to a blender and blitz (adjusting salt/flavors as needed), and toast the pine nuts in a small pan over a medium heat – they should be golden brown and smelling delicious after a few minutes. Set aside.
At this stage, your potatoes will be ready. Drain them from the water and discard the thyme. Return the potatoes into the same pot and add all the remaining ingredients for the mash. Once the butter has melted a bit, mash into desired consistency with a masher, adjusting salt to taste. If you feel like you need a runnier consistency, just add more milk.
To serve, dish the mash, then add the chicken, and top with the fresh herby dressing and pine nuts. You can either serve individually, or in a large platter for everyone to help themselves – it’s actually a great sharing meal, paired with some veg! Enjoy!

Notes

Chicken – these days, the only chicken I am eating is organic, and when it comes to grilling, I always go for the thigh. It’s so much juicier, but that’s just me, and if you prefer the breast it’ll work just fine. If you can’t get your hands on organic chicken, go for free range as the next best option!

Mash – this really is the quickest/easiest mash I’ve made. Normally when you make mash, the ‘proper’ way is to boil the potatoes whole, and then peel off the skin once soft (while it’s piping hot). This way is just easier and quicker. I used vegan butter and oat milk, it’s completely up to you on which butter/milk you want to use, it’ll turn out delicious either way!

Dressing – any herb dressing will work here, I just felt like parsley and mint! Feel free to go with basil and parsley, or basil and mint, or just basil/mint/parsley. It’s really yummy and once you pop in all the remaining ingredients, just adjust the flavors once it’s blitzed.

Cook Time: 40
Category: Lunch/Dinner
Method: Stovetop / Oven