Tender chicken thighs with creamy mashed potatoes and red cabbage salad
🍗 Tender Chicken Thighs with Creamy Mashed Potatoes and Red Cabbage Salad – a comforting and nutritious meal perfect for any occasion! 🥗
🌟 Nutritional Benefits: Chicken thighs are rich in protein, mashed potatoes provide energy-packed carbohydrates, and red cabbage salad adds antioxidants and a fresh, tangy crunch.
💡 Quick Tip: Marinate the chicken thighs with herbs and garlic before cooking for extra flavor. Swap regular mashed potatoes for cauliflower mash for a lighter version.
📌 Serving Suggestion: Serve with a drizzle of olive oil over the cabbage salad and a slice of toasted bread for an added crunch.
💡 Discover more balanced meals: 👉 Balanced Main Courses
🔗 Read more: Learn about the health benefits of red cabbage in this article: 8 Impressive Benefits of Purple Cabbage – Healthline
- 6 bone-in chicken thighs
- 2 teaspoons of sweet paprika
- 2 teaspoons of salt
- 1 teaspoon of thyme
- 1/2 teaspoon of pepper
- 1.5 kg potatoes (peel and cut into larger pieces)
- 100 g butter (82% fat)
- 200 ml milk (lukewarm, 3.5% fat)
- salt (to taste)
- 500 g red cabbage
- 2 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar (or lemon juice)
- salt (to taste)
Preheat the oven to 180°C.
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.
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.
Meanwhile, you can prepare the red cabbage salad. Slice the red cabbage and place it in a large bowl. Sprinkle with salt and gently massage with your hands for 1-2 minutes, until it starts to soften and release its juices.
Pour in the oil and mix again to evenly distribute the ingredients.
Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to blend.
After 40 minutes, remove the lid, flip the chicken, and return it to the oven for 20 minutes, uncovered.
While the chicken thighs are cooking, start preparing the mashed potatoes.
Boil over medium heat for 20-25 minutes, until the potatoes are soft (check with a fork).
- Drain the water and mash the potatoes while they are still hot, using a potato masher or a manual press.
Add the butter, cut into cubes, and mix until it is completely melted.
Gradually pour in the warm milk, stirring continuously, until the mashed potatoes become creamy and fluffy. Taste and add salt as needed.
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.