Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup of red pepper paste (biber salçası)
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of red pepper flakes
- 4 medium-sized potatoes, peeled and diced
- 1/2 cup of chicken broth
- 1/4 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet
- Mixing bowl
- Potato peeler
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the red pepper paste, olive oil, salt, black pepper, paprika, cumin, and red pepper flakes. Mix well.
3. Place the chicken breasts in the bowl and coat them with the spice mixture.
4. Heat the skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until browned.
5. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, until cooked through.
6. While the chicken is baking, prepare the potato sauce. In the same skillet, add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the potatoes are tender.
7. Using an immersion blender or a food processor, puree the potatoes and broth until smooth.
8. Add the heavy cream, Parmesan cheese, and chopped parsley to the potato puree. Stir well.
9. Serve the baked chicken breasts with the potato sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Baking temperature: 375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat: 16g
Carbohydrates: 23g
Protein: 36g
Sodium: 970mg
Sugar: 4g
Substitutions for ingredients:
- If you can't find red pepper paste, you can use tomato paste instead.
- You can use any type of potato for the sauce, but make sure to adjust the cooking time accordingly.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- You can add chopped onions and garlic to the chicken spice mixture for extra flavor.
- You can use bone-in chicken thighs instead of chicken breasts.
- You can add chopped bacon to the potato sauce for a smoky flavor.
Tips and tricks:
- Make sure to coat the chicken breasts evenly with the spice mixture for maximum flavor.
- If the potato sauce is too thick, you can add more chicken broth or milk to thin it out.
- You can make the potato sauce ahead of time and reheat it before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a microwave-safe dish and microwave for 1-2 minutes, until heated through.
- To reheat the potato sauce, place it in a saucepan over low heat and stir until heated through.
Presentation ideas:
- Serve the chicken breasts on a bed of arugula or spinach for a colorful presentation.
- Drizzle the potato sauce over the chicken and garnish with chopped parsley.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Sliced green onions
Pairings:
- Serve with a side of roasted vegetables, such as carrots or broccoli.
- Pair with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the chicken breasts are not cooked through after baking, you can return them to the oven for an additional 5-10 minutes.
- If the potato sauce is too thin, you can add more Parmesan cheese or pureed potatoes to thicken it up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Biber salçası is a traditional Turkish ingredient made from roasted red peppers that are ground into a paste. It is commonly used in Turkish cuisine to add flavor and color to dishes.
Flavor profiles:
- The chicken is spicy and flavorful, with a smoky undertone from the red pepper paste.
- The potato sauce is creamy and savory, with a hint of Parmesan cheese and fresh parsley.
Serving suggestions:
- This dish is perfect for a cozy weeknight dinner or a casual dinner party with friends.
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Region: Turkish