Chicken thighs with sweet potato mash

Ingredients for 3 servings:

• 3 thick chicken thighs
• 100 g butter
• 1 large onion(s)
• 2 garlic cloves
• 1 tsp basil, ground
• 1 tsp salt and pepper
• 1 tsp paprika powder
• 2 large sweet potatoes
• 1 tbsp butter
• 5 tbsp milk, warm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the chicken thighs and pat dry. Sprinkle with the specified spices and massage in well. Peel the onion and garlic and cut into quarters. Place the thighs, onion, and garlic in an ovenproof dish. Preheat the oven to 200°C (top/bottom heat). Peel and quarter the sweet potatoes, and place them in a bowl of cold water. Let stand for 3 minutes. Slowly bring the sweet potatoes to a boil in a pot with cold water and a little salt. Place 20g of cold butter on each chicken thigh and roast in the oven on the middle rack for about 40 minutes. Brush the melted butter over the thighs every 10 minutes to ensure the crust is nice and crispy. Lightly mash the sweet potatoes with a fork to check they’re cooked. They should fall apart! When they do, drain the water. Use a masher to begin mashing the sweet potatoes. Meanwhile, warm the milk to lukewarm and alternately add milk and butter to the potatoes. Continue mashing until a smooth paste forms. For the last 3 minutes of cooking, increase the oven temperature to 250°C to give the thighs a nice browning. Drizzle melted butter on top every now and then. Serve with pickled peppers or beets, if desired.