Tender chicken thighs with creamy mashed potatoes and red cabbage salad

Chicken thighs and red cabbage salad

1. Preheat the oven to 180°C.

1. In a small bowl, mix the sweet paprika, thyme, salt, and pepper. Coat the chicken thighs with olive oil and season them on both sides with the spice mixture.

1. Place the chicken thighs in a pot with a lid, greased with a little olive oil. Cover with the lid and bake in the oven for 40 minutes.

2. Meanwhile, you can prepare the red cabbage salad. Place the red cabbage in the Thermomix bowl and chop for 5 sec./speed 5. Check the texture, and if you prefer it finer, repeat for 2 more seconds at the same speed. Transfer the chopped cabbage to a large bowl.

3. Add the vinegar, oil, and salt to the bowl. Mix for 5 sec./speed 4.

4. Pour the dressing over the cabbage and mix well.

5. Let the salad sit in the refrigerator for 30 minutes to marinate and develop its flavors.

1. After 40 minutes, remove the lid, flip the chicken, and return it to the oven for 20 minutes, uncovered.

1. Flip the chicken again and bake for another 20 minutes, until it becomes golden and crispy.

Mashed potatoes

1. While the chicken thighs are cooking, start preparing the mashed potatoes.

1. Attach the butterfly whisk. Place the thinly sliced potatoes, salt, and milk into the bowl, then cook without the measuring cup for 35 min./95°C/reverse/speed 1.

    

1. Add the butter, place the measuring cup, and set for 30 sec./speed 3.

1. Place the mashed potatoes on a plate, then add the golden-brown chicken thigh on top or beside it. Add the red cabbage salad next to the mashed potatoes for a contrast of textures and flavors.