Spanish-Spiced Chicken Thighs & Aioli with Mashed Potatoes &

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

¾ lb Boneless, Skinless Chicken Thighs

¾ lb Golden Potatoes

1 bunch Collard Greens

1 clove Garlic

2 Tbsps Mayonnaise

1 tsp Preserved Lemon Purée

1 oz Sliced Roasted Red Peppers

1 Tbsp Apple Cider Vinegar

2 Tbsps Mascarpone Cheese

1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Instructions

1 Prepare the ingredients & make the aioli: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, lemon purée, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 Cook & mash the potatoes: Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. * An instant-read thermometer should register 165°F.

4 Cook the collard greens & serve your dish: In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens and peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the collard greens are slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until the collard greens are wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked collard greens. Top the chicken with the aioli. Enjoy!

1 Prepare the ingredients & make the aioli: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, lemon purée, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 Cook & mash the potatoes: Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. * An instant-read thermometer should register 165°F.

4 Cook the collard greens & serve your dish: In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens and peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the collard greens are slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until the collard greens are wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked collard greens. Top the chicken with the aioli. Enjoy!

Nutrition

• Calories: 670