Southwest Grilled Chicken Thighs, Whipped Red Potato Mash, and Broccoli

Ingredients

• Red potatoes

  Flesh and skin, raw

  6 potato, small or 1.02kg

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  12 thigh, bone removed or 1.13kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Sriracha Sauce

  Trader Joe's

  6 tsp or 24g

• Poultry seasoning

  Spices

  1 tbsp or 4g

• Broccoli

  Raw

  3 cup chopped or 273g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Paprika

  Spices

  1 ½ tbsp or 10g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat the grill or oven to 350°F. Wash red potatoes and place them on a baking sheet. Spray with a little olive oil and season with sea salt and pepper. Bake for 45-60 minutes, or until easily pierced with a fork.
2. Trim the fat from the chicken thighs, then season with salt, pepper, sriracha, and poultry seasoning. Grill or bake on a prepared sheet for 15-20 minutes, until the juices run clear.
3. Roast the broccoli with a spray of olive oil and a few pinches of sea salt and pepper alongside the chicken for about 20 minutes.
4. Allow the potatoes to cool slightly, then blend with olive oil, paprika, and chicken broth until smooth. Add more broth if needed for creaminess. Season with sea salt and pepper to taste.

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