This recipe uses marinated and seasoned chicken thighs, fried and baked, served with a cheese-topped mashed potato layer and a soy, honey, and chili glaze. Cooking times and temperatures are given in both metric and imperial units.

Ingredients

Chicken thighs and soaking liquid

• 9 chicken thighs (total weight 3.3 lb / 1500 g)
• Water
• Salt
• 2 tablespoons vinegar

Seasoning

• Salt
• Ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika powder
• Oregano
• 1 tablespoon olive oil

Frying

• Vegetable oil

Potato layer

• Medium-sized potatoes (new potatoes)
• Water
• Hard smoked cheese, 5.3 oz (180 g), divided
• Salt
• Ground black pepper
• Sweet paprika powder

Glaze

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons hot chili sauce
• 2 cloves garlic, finely grated

Note: The source does not specify quantities of salt, potatoes, or frying oil.

Equipment

• Bowls
• Saucepan
• Frying pan
• Baking sheets lined with parchment paper
• Coarse grater
• Potato masher
• Paper towels

Procedure

1. Soak the chicken

1. Place the chicken thighs in a bowl.
2. Cover them with water.
3. Add salt and 2 tablespoons of vinegar. Mix well.
4. Leave the chicken in the marinade for 15–30 minutes. The author states that soaking makes the chicken tender and juicy, and advises not to skip this step.
5. Drain the water from the bowl.
6. Place the chicken thighs on the counter.
7. Pat the chicken dry with paper towels.

2. Trim and season the chicken

1. Trim excess skin and fat from the chicken thighs.
2. Place the chicken in a clean bowl.
3. Add salt, ground black pepper, 1 teaspoon garlic powder, 1 teaspoon sweet paprika powder, and oregano.
4. Add 1 tablespoon olive oil.
5. Rub the spices into the chicken.

3. Cook the potatoes

1. Place the potatoes in a saucepan.
2. Cover them with water.
3. Cook until tender.
4. Cool and peel the potatoes.

4. Fry the chicken

1. Heat vegetable oil in a frying pan.
2. Fry the chicken thighs until golden brown on one side.
3. Flip the chicken thighs.
4. Fry the other side until golden brown.
5. Place the chicken on a parchment-lined baking sheet.
6. Fry the remaining chicken thighs using the same method.

5. First bake of the chicken

1. Bake the chicken in the oven at 200°C (356°F) for 25 minutes.

6. Prepare the potato layer

1. Prepare a parchment-lined baking sheet.
2. Grate the hard smoked cheese on a coarse grater. Use 5.3 oz (180 g) in total.
3. Place most of the cheese on the baking sheet in an even layer.
4. Place the peeled potatoes on top of the cheese.
5. Press the potatoes with a potato masher.
6. Season with salt, ground black pepper, and sweet paprika powder.
7. Sprinkle a small amount of the remaining cheese on top.
8. Bake at 200°C (356°F) for 15 minutes.

7. Prepare the glaze

1. Finely grate 2 cloves of garlic.
2. Combine the garlic with 2 tablespoons soy sauce, 1 tablespoon honey, and 2 tablespoons hot chili sauce.
3. Mix all ingredients thoroughly.

8. Glaze and finish the chicken

1. Remove the chicken thighs from the oven.
2. Turn the chicken thighs over.
3. Brush them with the prepared glaze.
4. Return to the oven at 200°C (356°F) for another 10 minutes.

9. Serve

Serve the glazed chicken thighs with the potato and cheese layer.

Oven Schedule