Spanish-Spiced Chicken & Saffron Aioli with Mashed Potatoes & Vegetables

Spanish-Spiced Chicken & Saffron Aioli

with Mashed Potatoes & Vegetables

35 MIN
2 Servings
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    From the Test Kitchen

    This recipe highlights some of the bold flavors beloved in Spanish cuisine, like the blend of traditional spices (like paprika, coriander, and more) we’re using to season our seared chicken breasts, and the fragrant saffron aioli spooned on top. On the side, sautéed zucchini and tomatoes cooked with crushed red pepper lends a kick of heat, while smooth mashed potatoes round out the dish on a hearty note.
    6-12 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    fresh
    ingredients
    Spanish-Spiced Chicken & Saffron Aioli with Mashed Potatoes & Vegetables
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Potatoes
    • 1 Zucchini
    • 2 cloves Garlic
    • 4 oz Grape Tomatoes
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 Tbsps Crème Fraîche
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 pinch Saffron
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. In a separate bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the vegetables
    4 Cook the vegetables
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.
    Make the saffron aioli & serve your dish
    5 Make the saffron aioli & serve your dish

    To the bowl of bloomed saffron, add the mayonnaise and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the saffron aioli. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. In a separate bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the vegetables
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the prepared tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.
    Cook the vegetables
    Make the saffron aioli & serve your dish
    5 Make the saffron aioli & serve your dish

    To the bowl of bloomed saffron, add the mayonnaise and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the saffron aioli. Enjoy!

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