This was another dish that I have been wanting to try for a while. I like the chipotle chilli flakes that I use in other seasonings to complement it. Chipotle really goes well with sweet seasoning like honey and BBQ sauces.
This time though I used maple syrup which is absolutely delicious and goes really well with the potatoes (I have always wanted to try maple syrup in food. In addition, I have managed to get a chipotle paste to mix in with the maple syrup rather than just using the flakes. Instead the flakes were used as a garnish (as well as the arbol flakes).
Then you have the fluffy light mash potato full of buttery flavour and herbs. As well as mashing the potatoes with butter and milk you can also use a liquidiser to ensure that you get rid of all of the milk.
Then you have the velvety taste of the green spinach which goes with all of the food as well as the bright yellow crunchy sweet corn. Absolutely delicious meal to have in the evening.
Prep: 30 mins
Cooking time: 1 hour
-4 Chicken breasts
-5 White potatoes
-1 pack of spinach
-2 sweetcorn's on the cob
-2 Tbsp Maple Syrup
-1 Tsp Chipotle Paste
-Garnish with Chipotle and Arbol Flakes
-2 Tbsp Butter
-2 Tsp Garlic Paste
-1 Tsp Parsley
-1 Tsp Tarragon
-1 Tsp Coriander
-Salt and pepper to taste
Wash and prepare the chicken and vegetables.
Season the chicken in chipotle Paste, garlic paste, parsley and maple syrup.
Peel the potatoes and boil them in water on a medium heat in a saucepan
Place the chicken in a baking tray and cover in aluminium foil.
Mash the potatoes down using butter, garlic paste and milk.
Add the salt and pepper and herbs to the mashed potatoes.
Add the mashed potatoes to a casserole dish.
Steam the corn the cob in a saucepan.
Fry the spinach in butter and garlic.
Serve the food on a warm plate.
Garnish the chicken wings with chipotle and arbol chilli flakes.
Garnish the mashed potatoes with parsley.