Free-Range Saffron Chicken with Mashed PotatoesHoje para Jantar
800 grams potatoes
1 packet chicken broth
275 milliliters skim milk
2 teaspoons saffron
50 grams butter
ground black pepper (to taste)
salt (to taste)
2 teaspoons salt
1 tablespoon coriander seeds
2 tablespoons olive oil
1 garlic cloves
1 tablespoon fresh thyme (chopped)
1 tablespoon lemon juice
1 sprig fresh thyme (for garnish)
lemon (quarters, for garnish)
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1Rinse, peel, and slice the potatoes and place them in the Thermomix cup.
2Add the chicken broth, milk, and saffron and set to 30 minutes, speed 2, 195°F.
3Add the butter and grind for 1 minute at speed 4.
4Add the freshly ground black pepper, taste, and adjust the seasoning if necessary.
5Prepare the marinade in a mortar. Begin by crushing the salt and coriander seeds. Add olive oil, garlic clove, 1 tablespoon of chopped thyme, and lemon juice. Mix and crush after you add each ingredient.
6Cut the chicken into 8 pieces, removing the bones. Season with the marinade and let sit for about 30 minutes.
7Place the chicken in the Actifry, without the paddle, and set for 15 minutes. When the time is up, turn the chicken over and set again for 15 minutes.
8To serve, garnish with lemon and thyme, and accompany with a lettuce and crouton salad.