Spanish-Spiced Chicken & Saffron Aioli

Instructions

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 17 to 19 minutes if you're cooking 4 servings, 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.

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 or a large pan if you're cooking 4 servings (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

4. Step 3 continued:

   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.

5. 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.

6. 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!