When I was a school girl, I remember we had a carefully designed yet repetitive lunch menu, every week from Monday to Friday. Although I cried out for a change during those years of routine, we had little choice but to stick to what the old man planned; steaks on Mondays; Venezuelan's national dish on Wednesdays - beef skirt, black beans, plantain and rice; fish on Thursdays (which ruined my entire day) and home-made burgers on Fridays. My favourite routine lunch days though were Tuesdays, since this was the only time of the week that we had chicken (and you all know how much I love chicken) especially as it was no ordinary chicken, but my mum's sweet recipe!! Although I would have preferred spontaneity in the lunch menu, the certainty that I was always going to have my mum's chicken on a Tuesday, made it the best day of the entire week for me!! ♥
Now this original recipe calls for guava marmalade. Don't panic! This is the Venezuelan equivalent of British strawberry jam that can be found on offer at every supermarket. However, feel free to use any flavour of your choice. As a side dish I am suggesting a creamy mashed potato with grated cheese. Some people might find the combination of ingredients quite weird! "Marmalade and mustard with chicken? She is probably mistaking her English again" I hear you say, but no; Trust me and just give it a try, as it is fantastic!
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| © Diana Chaccour |
Ingredients
Yield: Serves 4
1 whole chicken (about 1.5 kg)
50 g unsalted butter, melted
150 g Dijon mustard
150 g strawberry marmalade (or the one of your choice)
2 garlic cloves, crushed
1 teaspoon salt in flakes
1/2 teaspoon black pepper, ground
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| © Diana Chaccour |
For the mashed potato:
1 sweet potato
2 medium size potatoes
75g cream cheese
25 g unsalted butter
100 ml milk
50 g Emental cheese, grated
Salt and pepper to taste
Salt and pepper to taste
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| © Diana Chaccour |
Preparation method
Preheat the oven to 200 C / 400 F.
Place the chicken in a chopping board with the breast facing the celling. Use your hands to push firmly the chicken against the chopping board to break down the joints. Use the kitchen seizers to open the chicken from the back, until it is flatten.
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| © Diana Chaccour |
Brush the chicken with the melted butter and season it with salt and pepper. Sprinkle it with the crushed garlic cloves.
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| © Diana Chaccour |
In a bowl, combine the marmalade and the Dijon mustard.
Prepare a baking tray with parchment paper or aluminium foil. Place the chicken with the skin-side up in the baking tray. Use a brush to cover the chicken with the mixture of marmalade and mustard.
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| © Diana Chaccour |
Place it in the preheated oven and cook for 1 hour or until the liquids from the chicken run out clear when pinched with a fork.
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| © Diana Chaccour |
To make the mashed potato:
Peel the sweet potato and the potatoes. Cut them into cubes of about 3 cm. Place them in a pan and cover them with water. Bring to the boil and cook at medium heat for about 15 minutes or until they are soft but still firm. Once cooked, strain the potatoes and sweet potatoes and place them in a large bowl.
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| © Diana Chaccour |
Heat the oven to 220 C / 430 F.
Add the butter, milk, cream cheese, salt and pepper and smash the ingredients using a potato masher or a fork until well combined.
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| © Diana Chaccour |
Serve the puree in heat-proof ramekins, sprinkle them with the grated cheese and place them in the preheated oven for about 5 minutes or until the cheese melts.
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| © Diana Chaccour |
Now that everything is ready, serve a portion of the chicken with the mashed potato on the side and enjoy!
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| © Diana Chaccour |
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