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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 44,793 of 44,808   
   Dave Drum to All   
   NYT Most Popular 2024-22   
   26 Jan 25 17:27:00   
   
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   MSGID: 30080.recipes@1:2320/105 2bfd294b   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Paprika Chicken & Potatoes   
    Categories: Poultry, Potatoes, Citrus, Herbs, Spices   
         Yield: 4 servings   
       
       1/2 c  Mayonnaise (like Kewpie)   
         1 tb + 1 ts smoked paprika   
     1 1/2 lb Boned, skinnes chicken   
              - thighs; in 2" pieces   
              Salt & fresh cracked pepper   
     1 1/2 lb Baby potatoes; cut   
              - lengthwise in 1/8" slices   
         3 tb Olive oil   
         1    Lime; halved   
         2 tb Chopped parsley leaves &   
              - tender stems   
       
     Heat the oven to 400oF/205oC degrees.   
        
     In a large mixing bowl, combine the mayonnaise and 1   
     tablespoon paprika. Scoop out 4 cup and place into a   
     small bowl. Season the chicken all over with salt and   
     pepper. Add to the large mixing bowl, stir to coat and   
     set aside.   
        
     Add the sliced potatoes to a large sheet pan, drizzle   
     with 2 tablespoons of oil and season with salt and the   
     remaining 1 teaspoon paprika. Toss to coat and spread in   
     an even layer, setting thicker potato slices near the   
     edges where it is hotter. Place the chicken on top of   
     the potatoes in an even layer.   
        
     Roast until the chicken is cooked through and potatoes   
     are tender, 20 to 25 minutes.   
        
     While the chicken is cooking, add the remaining 1   
     tablespoon olive oil and squeeze the juice from one lime   
     half into the small bowl with the reserved paprika   
     mayonnaise; stir to combine. Season to taste with salt   
     and more lime juice and set aside in the fridge until   
     ready to serve.   
        
     Garnish the cooked chicken and potatoes with the parsley   
     and serve with the paprika mayonnaise for dipping.   
        
     By: Yasmin Fahr   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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