Meat on a stick
Creamy mashed potato with chicken thigh marinated in chimichurri & topped with herb salsa.
Ingredients:
• 400 g Aviko Super Mash Homemade
• 3 onions
• 1 red pepper
• 1 clove of garlic
• 1 bunch of flat-leaf parsley
• 1/2 tsp ground cumin
• Pinch ground cinnamon
• 1/4 tsp ground cloves
• Juice of 1 lemon
• 6 tbsp olive oil
• 600 g chicken thigh fillet with skin
• 2 red pointed pepper
• 12-16 red lettuce leaves
Method
Preparation: 30 minutes
- Chop 1 onion finely. Remove the seeds from the red pepper and chop finely. Mince the garlic and parsley. Mix the onion, red pepper, garlic and parsley with the spices, lemon juice and olive oil. Season the chimichurri with salt and pepper.
- Pat the chicken thigh fillets dry and place them in a bowl. Pour over half of the marinade and set aside for 15 minutes to marinate.
- Cut the rest of the onions and bell pepper into 2-3 cm cubes. Also cut the chicken thigh fillets into cubes of equal size. Thread the chicken, onion and bell pepper onto 4 skewers.
- Prepare the mashed potato according to the instructions on the packaging. Grill the chicken skewers on the BBQ or in a grill pan for 10-12 minutes until golden brown and cooked.
- Spoon the mashed potato onto 4 plates. Divide the lettuce leaves over it. Place the chicken skewers on top of the lettuce and spoon the rest of the chimichurri over them.
Tip: Do you have more time? Then marinate the chicken in the marinade for at least 4 hours, a whole night is also
possible, for a more intense taste