I have one sibling; a brother, and although there is more or less 6 years between us we are surprisingly close. We’re very different people mind you, but more often than not we embark on these “life projects” together and sometimes they’re very successful. Lately we’ve both decided that we need to get our lives back and in order to do so we must exercise regularly (I’m not going to lie, I’m struggling with that one) and watch what we eat which means counting our calories. It’s so much harder than it sounds, especially when it comes to home cooked meals.
Anywhoz, in order to assist this process we’ve had to think of simple but tasty dishes that are homemade but easy to count and one of our current favourites is smokey lemon and herb chicken thighs with sweet potato mash. As much as my brother would like me to tell you that he made this up himself it was actually a joint venture as it was I, Malaika, who suggested he add the paprika. Personally, without this key ingredient the dish wouldn’t ‘pop’ as much!
Deboned chicken thighs are a great alternative to chicken breasts for those of you who are not really a fan of them (like me!). To achieve the smoky flavour in the seasoning we used “La Chinata” smoked paprika – one of those things that only my mum would buy because she likes to try out random exotic sounding products. I highly doubt that you can achieve the same flavours with ordinary paprika as it does smell and taste significantly different.
We used our oven grill to cook the chicken but it would also be perfect (and probably even better) on a BBQ. If you don’t have access to a grill then I would suggest baking it in the oven but uncovered. For a deeper flavour you can leave the chicken thighs to marinate overnight or for a few hours before throwing them on the grill.
I do love to mix sweet and savoury flavours so I think this goes great with sweet potato mash which is so quick and easy to do. I decided to make a honey sweet potato mash, for a slightly sweeter and more pleasing flavour.
I would advise setting the potatoes to boil shortly before the chicken goes on the grill so that they will both be ready to serve around the same time.
You can dress the mash with a very light dash of paprika and some chopped spring onions when plating up for a nice touch. To pull it all together I would probably add some steamed broccoli or asparagus as I have a thing about my meals consisting of 3 parts. Sadly I couldn’t enjoy any with this meal as there was none left in our fridge but it tasted delicious all the same!