5 Servings 65 min Cook
6 Potato small (1-3/4" to 2-1/4" dia) Red Potatoes
12 Thigh, bone and skin removed Chicken Thigh
1 Tsp Salt
1 Tsp Pepperr
6 Tsp Sriracha Sauce
1 Tbsp Poultry Seasoning
3 Cup flowerets Broccoli
1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Paprika
1 1/2 Cup Chicken Broth
1 Tsp Pepper
Preheat the grill or oven to 350 degrees F.
Wash red potatoes and place them on a baking sheet.
Spray them with a little olive oil and add a few pinches of sea salt and pepper.
Bake the potatoes in the oven for about 45 minutes to 1 hour, until the potatoes can be easily pierced with a fork or sharp knife
Carefully trim the fat from the chicken thighs as much as possible.
Use food scissors if it is easier so that you can preserve as much of the protein as possible.
Once the fat is trimmed off, then season the chicken thighs with salt, pepper, sriracha, and poultry seasoning.
Place the chicken thighs on a grill, or on a baking sheet if you are using an oven, and bake for about 15 to 20 minutes, ensuring that the juice from the chicken is running clear
While the chicken is cooking on the grill or in the oven, roast the broccoli along side.
Simply spray it with a little olive oil and add a few pinches of sea salt and pepper.
Roast the broccoli in the grill or in the oven for about 20 minutes
Allow the potatoes to cool down slightly before handling.
Once they are cool enough to handle, slice them down the middle and add them to a high powered blender.
Add the olive oil, paprika, and chicken broth and blend until it nice and smooth.
If needed, add a few more tablespoons of chicken broth to make it nice and creamy
Season to taste with sea salt and pepper
Serve all together and enjoy!