Marbella Chicken Served with Mash Potato
PREP TIME: 15 min + marinating time
COOKING TIME: 1 hour
SERVES: 4 – 6
8 chicken chops (skin on bone in thigh)
2 tablespoons olive oil
3 cloves garlic, crushed
¼ cup baby capers in brine
½ cup green pitted olives, drained and halved
1 cup pitted prunes
¼ cup (60ml) sherry vinegar
3 bay leaves
¼ cup oregano
Salt flakes and freshly ground black pepper
½ cup (125ml) dry sherry
1 tablespoon molasses
¼ flat leaf parsley, roughly chopped
Creamy mashed potato
1.5kg Spud Lite potatoes, peeled
2 tablespoons garlic olive oil
¼ cup warm milk
½ teaspoon sweet smoked paprika
1.Place chicken, oil, garlic, capers, olives, prunes, vinegar, bay leaves and oregano, tossing until well coated. Cover and refrigerate for 12-24 hours.
2.Heat oven to 180∞C (160∞C fan-forced).
3.Place chicken and marinade in a roasting. Drizzle over molasses and add dry sherry to pan.
4.Place chicken in preheated oven for 1 hour or until chicken is cooked through, basting occasionally.
5.For the mash potato, steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help the mashed potato dry out.
6.Add oil and warm milk to mashed potatoes with paprika, salt and pepper, stirring until mixture is smooth. Remove from heat and set aside until required.
7.To serve, sprinkle parsley over chicken and serve with mashed potato.
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