Moroccan Chicken with Potatoes and Spinach with Saffron Jus

Ingredients

• chicken breasts
• yellow onions
• ginger
• garlic
• fresh parsley
• cayenne pepper
• turmeric
• cumin
• ground coriander
• cracked black pepper
• cinnamon
• lemon juice
• lemon, zest of
• salt
• yukon gold potatoes
• baby spinach leaves
• leeks
• butter

Preparation

1. 1finely chop yellow onion in a food processor with ginger and garlic
2. 2add all the dry spices and the chopped parsley with salt to the food processor
3. 3score the chicken breasts with a sharp knife and apply marinade generously
4. 4chicken:-
5. 5in a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes
6. 6sauce:-
7. 7on the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth
8. 8add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning
9. 9finish with a 1 tablespoon of frozen butter
10. 10smashed potatoes:-
11. 11boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked
12. 12in a pan heat butter and add ginger , garlic and leeks and saut till translucent
13. 13add the buttermilk and allow to come up to temperature
14. 14when potatoes are completely cooked , drain and allow to sit for 5 minutes
15. 15add the buttermilk mixture an spinach leaves and mash with a potato masher
16. 16season with salt
17. 17plating-
18. 18scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate