Yamal-style Chicken with Potatoes

Ingredients

In this adaptation, we incorporate the traditional flavors of Yamal cuisine into the original Italian dish. The original Pollo alla Potentina is typically prepared with Italian herbs and spices, while our Yamal-style Chicken with Potatoes incorporates Yamal-specific spices and cooking techniques. This fusion creates a new and exciting flavor profile that combines the best of both cuisines. We alse have the original recipe for Pollo alla Potentina, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (500g / 1.1lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1lb)
• 4 medium potatoes, peeled and cut into chunks (500g / 1.1lb) 4 medium potatoes, peeled and cut into chunks (500g / 1.1lb)
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the paprika, ground coriander, ground cumin, dried thyme, salt, and black pepper.
2. 2.
   Add the chicken thighs to the bowl and rub them with the spice mixture, ensuring they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Push the onions and garlic to one side of the skillet and add the marinated chicken thighs, skin side down. Cook for about 5 minutes, or until the skin is golden brown and crispy.
5. 5.
   Flip the chicken thighs and add the potato chunks to the skillet. Stir everything together to combine.
6. 6.
   Cover the skillet and cook over low heat for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
7. 7.
   Remove from heat and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to marinate the chicken thighs for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the spice mixture.
• If you prefer a crispier skin on the chicken, you can broil it for a few minutes after cooking to achieve a golden and crispy texture.
• Serve the dish with a side of yogurt or sour cream to balance the flavors and add a creamy element.

Serving advice

Yamal-style Chicken with Potatoes is best served hot. Plate the chicken and potatoes together, garnish with fresh parsley, and serve as a main course. Accompany it with a side of yogurt or sour cream for a delightful contrast of flavors.

Presentation advice

To enhance the presentation, arrange the chicken thighs on top of the potatoes, allowing the crispy skin to be visible. Drizzle a little extra sauce from the skillet over the chicken and potatoes for a glossy finish. Sprinkle some fresh parsley on top for a pop of color.