stewed chicken and garlic mashed potato


olive oil
garlic powder
dried parsley
2 chicken thighs
2 diced carrots
3 diced celery ribs
3/4 cup diced onion
2 potatoes
baby spinach leaves
1 packet tomato paste
garlic paste
bbq sauce
1/2 chicken stock cube
3/4 cup water
2 tbs milk


1. preheat oven to 180c fan-forced.

2. in a medium bowl, combine garlic powder and dried parsley and add a drizzle of olive oil. add chicken thigh, tossing to coat.

3. heat a drizzle of olive oil over high heat. sear chicken until slightly browned, 1-2 minutes each side. transfer to a baking dish.

4. on medium-high heat, heat a drizzle of olive oil. cook the carrot, celery and onion, stirring, until softened, 3-4 minutes.

5. stir in tomato paste and half the garlic paste. cook until fragrant, 1 minute.

6. remove pan from heat, then stir in bbq sauce, 1/2 chicken stock cube and the 3/4 cup water, until combined.

7. pour soffrito mix into baking dish, cover tightly with foil. braise in the oven until chicken is cooked through and tender, 40-50 minutes.

8. when the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. peel potato and cut into large chunks.

9. cook potato in boiling water until easily pierced with a fork, 12-15 minutes.

10. drain cooked potato and set aside. return saucepan to medium-high heat with butter. cook baby spinach leaves and remaining garlic paste until slightly wilted and fragrant, 1 minute.

11. CONSIDER: mashing separately? return potato to pan, then add the 2 tbsp milk and a generous pinch of salt. remove from heat, then mash until smooth.

12. to serve, divide garlic-spinach mash between bowls. top with slow-cooked herby chicken stew.