Smoky Chicken With Cheesy Mashed Potatoes!

Here’s a nice, quick recipe! The total cooking and prep time is about 45 to 50 minutes depending on how quickly you work.

Ingredients For The Sauce And Chicken:

  • One boneless, skinless chicken breast sliced and filleted into four thin pieces (About 150 grams or so)
  • Some BBQ sauce/ketchup
  • Some soy sauce
  • Some low salt or fruit vinegar
  • A tablespoon of olive oil
  • A teaspoon of sesame seed oil (Optional)
  • Some dried thyme, dried basil, and dried parsley or fresh coriander
  • Some black seeds (kalonji)
  • Salt and black/white pepper to taste

Ingredients For The Mashed Potatoes:

  • Two small potatoes
  • Some cheddar cheese (sandwich cheese slices will do too – about two or three slices depending on your taste)
  • Some parsley or coriander, and dried oregano
  • Some black seeds aka kalonji
  • Two teaspoons of olive oil
  • Some milk
  • Salt and black/white pepper to taste

Directions For Marinating The Chicken:

  • Wash the chicken breast properly and cut it into 4 ‘strips’ by first filleting it into two, then cutting those fillets horizontally in half. The way you cut the chicken will determine how well it absorbs the marinade and tastes at the end. It will also determine how easy/hard it is to bite into.
  • Mix the barbecue sauce, soy sauce, vinegar, olive oil, the spices and herbs in a bowl you can leave the chicken to marinade in. Make sure you have enough marinade to cover the chicken properly and have plenty left for the sauce later on. Keep tasting it to make sure you have the flavor right before you add the chicken in.
  • Once properly covered in the marinade, put the chicken into the fridge for 15 to 20 minutes.

Making The Mashed Potatoes:

  • While the chicken is marinating, boil the potatoes.
  • Once the potatoes are boiled, peel them and mash them in a glass, Pyrex bowl or dish that you can heat over a saucepan filled with water. It has to be microwave or oven safe, otherwise it will crack and break when you heat it up.
  • Now this is the fun and tricky part. Take a saucepan with a large enough mouth to hold the Pyrex bowl you mixed the potatoes in. Fill it up with enough water so that it touches the bowl from the sides. Start heating it up on low flame and put the bowl on the saucepan.
  • Now, fold the cheese, the spices/herbs and the olive oil into the mashed potatoes, adding salt, pepper, and milk to taste, while the mashed potatoes are warming up. This will melt the cheese and help mix the herbs into the mashed potatoes better. Once the potatoes feel nice and mashed and aren’t lumpy or chunky, and everything has mixed in properly, take them off the heat and set them aside.

Frying The Chicken:

  • Take the chicken out of the fridge and let it come to room temperature.
  • Once that’s done, grab a small frying pan and without adding any oil or removing any of the marinade from the chicken pieces, lightly fry it on low to medium-low heat till it’s color changes to that in the pic. It’ll be somewhat tan. I fried mine on medium low for about 5 to 6 minutes. Since the marinade had vinegar in it, it has actually ‘cooked’ the chicken to an extent already.
  • Take it out of the frying pan.

Making The Sauce:

  • Take the leftover marinade, add some water, then add some more of the original ingredients it had to increase the quantity.
  • Once mixed properly, pour it into the frying pan you fried the chicken in and reduce it over simmering heat.
  • Take it off the heat and pour it into a bowl once it comes to a nice, thick consistency somewhat like ketchup.

Arrange the chicken on a plate, and pour some of the sauce on it, as well as on the side. Drop a nice dollop or heap of mashed potatoes next to it, and sprinkle all of it with some fresh herbs. You can also serve some steamed or blanched veggies like carrots or asparagus with this.





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