This variant on a British classic is much healthier than the same dish made with sausages. Leaving the skin on the potatoes adds fibre and taste to this simple but very tasty and balanced recipe. The garlic can be chopped, sliced or cooked in its skin and then squeezed out onto the chicken.
Preparation time 5mins
Cooking time 20mins
Equipment needed 2 saucepans; 1 frying pan
4 chicken thighs, skin removed
160g savoy, or similar, cabbage
6 whole cloves of garlic, not peeled
1 medium onion, sliced
30ml dark soy sauce
60-100ml milk, for the mash
Salt and pepper, optional
1 Cut the potatoes into small chunks and place in a saucepan. Simmer for approx 10mins, until soft but not falling apart.
2 While the potatoes are cooking, heat a little oil in the frying pan and add the chicken thighs and garlic cloves. Cook for approx 5mins on each side until golden brown.
3 Drain the potatoes, keeping 200ml of the potato-cooking water for the gravy. Add this to the soy sauce in a small pan and simer with the sliced onion for approx 10mins.
4 Blanch the cabbage for 2mins, and lightly crush the potatoes. Season and add a little milk to soften the mix, and then add the cabbage to finish the 'colcannon' mash.
5 Now plate the mash with the chicken and garlic cloves on top, with the onion gravy around the side