Moroccan Spiced Chicken with Smashed Potatoes
Ahead of time, roast a head of garlic- place whole head with a bit of olive oil and salt in some foil in a 150C oven for about 45 minutes.
First start out with a whole roasting chicken(much cheaper than buying the peices!), and break it down it 4 peices- legs and thighs, and breasts. Save the carcass for making chicken stock later. Sprinkle chicken with Ras El Hanout and some salt and pepper, and set aside in the fridge while you work on the potatoes.
Cut the potato into halves or quarters and boil in salted water until they can easily be pierced with a fork. Strain and put back in pot for a couple minutes just to remove any excess water still in the potatoes.
Place on a big platter and smash them with a fork. Add shallot, parsley, roasted garlic, salt, pepper, parmesan, lemon zest and olive oil, and carefully mix/smash in with the potato. Grate a little more parm on top and place in the oven on about 170C (at the same time you put the chicken in)
Now heat a heavy bottomed pan with some olive oil(cast iron if you can) and place the chicken in skin side down. Brown on both sides, about 5 minutes each side, then move to oven to finish for another 15 minutes or so.
Place chicken on top of potatos and enjoy!
Moroccan Chicken with Smashed Potatoes Ingredients Cooking Directions
Moroccan Chicken with Smashed Potatoes