Tuesday, 20 October 2015

Chicken with Parsley and Spinach Potatoes and a Rhubarb/Almond Milk Sauce

I have not written a post in a while, but you will have to forgive me as I had two quite good reasons. The first reason is that I am currently applying for jobs and was busy with that and the second, more culinary, is that I have been trying to make macarons. Now, this week was my 10th batch or so, so I am no expert and realize how complicated they are. However, this is not a macaron post so that is all I will say about them for now.
In the meantime, I have developed a fun chicken recipe that I just loved. Bored in the kitchen one day, I invented this mix that is good for anyone who likes to add a little bit of sweetness to their chicken, but it is also great because if someone in your household hates sweet chicken, they can just leave out the sauce off their plate! Personally, I am a fan of sweet chicken, especially if I am making chicken thighs… I will sweeten them with honey, brown sugar, just about anything. Not too much certainly, but I do love the unexpected sweetness of meat. Nevertheless, when experimenting with this recipe I decided not to cover my meat in honey, but use a rhubarb jam I had in the fridge. Now the good thing about this jam is that it is sweet as well as zesty. Since I got my jar in the UK and I am aware that rhubarb jam can be hard to find in some places, I suggest you substitute it for any slightly acidic jam, anything from a citrus fruit or even apple would work just as well as the rhubarb jam.

This little meal can make a great weekday lunch for the whole family! Then again, it is good as leftovers too, so even if you are home alone, it wouldn’t go to waste.

Chicken with Parsley and Spinach Potatoes and a Rhubarb/Almond Milk Sauce

Difficulty: Medium
Time: 1h 20min


For the chicken thighs
Circa 1 kg chicken thighs (4 pieces)
4 teaspoons Dijon mustard
For the potatoes
4 potatoes, cut into wedges
Cayenne pepper
90g baby spinach
Bouquet of fresh parsley

For the rhubarb/almond milk sauce
1 teaspoon oil
2 tablespoons rhubarb jam
100ml almond milk

Prep your chicken by seasoning with salt and cumin generously on both sides and by adding one teaspoon of Dijon mustard to each thigh and rubbing it onto the meat with your hands. Preheat your oven to 200°C.
Generously add oil to a baking tray and put in the potato wedges, seasoning them with cayenne pepper and salt and then mixing them with the oil with your hands. This is a little messy, but it is important that each wedge is covered with a thin layer of oil. Once the potatoes are seasoned, place the chicken thighs on them and over the tray with aluminium foil and place in the oven; after 20 minutes remove the foil. After another 20 minutes flip your chicken to the other side and leave in the oven for another 15-20 minutes.
For the potatoes, prepare baby spinach by cooking in boiling water for 2 minutes. Once done, remove from water and cut into tiny strips. Wash your parsley and chop it into equal size pieces like the spinach. Chop one clove of garlic and mix the three ingredients together. When the potatoes are done, cover them in the spinach and parsley mixture.
Once you have flipped your chicken the final time, you may start making the sauce to accompany the meal.
On a medium heat, combine 1 teaspoon of oil with rhubarb jam and almond milk. Once it starts boiling, dissolve cornstarch in very little water and add to the pan, mixing swiftly for a short while, until the sauce has a medium thickness to it.

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