-
1
Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
-
2
Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
-
3
CHICKEN:-.
-
4
In 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.
-
5
SAUCE:-.
-
6
On 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.
-
7
Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
-
8
Finish with a 1 tablespoon of frozen butter (keep warm).
-
9
SMASHED POTATOES:-.
-
10
Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
-
11
In a pan heat butter and add ginger, garlic and leeks and saute till translucent.
-
12
Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
-
13
When potatoes are completely cooked, drain and allow to sit for 5 minutes.
-
14
Add the buttermilk mixture an spinach leaves and mash with a potato masher.
-
15
Season with salt.
-
16
PLATING-.
-
17
Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
-
18
Place chicken breast on top.
-
19
Drizzle sauce over the chicken breast and all over the plate.
-
20
Could garnish with a fresh sprig of parsley or cilantro.
