Having a little comfort food doesn't have to mean foregoing nutrition and quality ingredients. In fact, I'm a firm believer that it enhances the recipe. I spent the afternoon catching up on new British murder mysteries. No better time to wolf down some nachos with fresh salsa, guacamole and chopped jalapeño, olives and sharp cheddar. And brownies. And beer. And some leftover Doritos. And more brownies. Even junk food can dig a fresh twist.
To continue today's theme we have Romesco chicken with kale mashed potatoes. Crispy skinned chicken thighs in a tangy pepper and tomato sauce with ground almonds (pumpkin seeds if you have nut allergies) and plenty of garlic. Comfort at it's finest, as long as you're willing to put the Doritos down long enough to make it.
- 1 1/2lb yukon potatoes, quartered
- 1 bunch of kale, chopped
- 1/2 cup chicken stock
- 1/2 cup yoghurt
- salt and pepper
- 1lb chicken thighs, skin on and bone in
- olive oil
- salt and pepper
- 4 cloves garlic, minced
- 1/2 cup slivered almonds
- 1 1/2 cups panko crumbs
- 1 jar roast red peppers, drained
- 1 15oz can of fire roasted tomatoes
- 1/2 cup flat leaf parsley, chopped
Fill a large pot with water, a teaspoon of salt and bring to a boil. Add the potatoes and boil for 7-10 minutes, until softened. Throw in the kale and boil another minute. Drain the potatoes of water, add the chicken stock, yoghurt and mash with a fork or standing mixer. Add salt and pepper to taste.
For the chicken, heat a frying pan with a tablespoon of oil on medium-high heat. Place half the chicken in the pan, skin side down and let cook for 5 minutes or until skin is browned. Flip and cook another 4-5 minutes. Remove from pan and cook the other half of the chicken. Once complete, set the chicken aside and wipe down the pan. Add another tablespoon of oil to the pan and the garlic and heat for 30 seconds. Add the crumbs and almonds, combining well with the garlic. Pour into a food processor or blender and add the peppers and tomatoes. Blend until well combined.
Return the sauce to the frying pan and place the chicken thighs on top. Add a little chicken stock to thin the sauce to your desired consistency and stir to coat the chicken. Serve on top of the potatoes with a little flat leaf parsley sprinkled over top.