What's for Dinner? Peruvian Chicken and Mashed Potatoes

It still amazes me where I come up with inspiration for recipes. Visiting Valerie M.'s food photos this morning had me craving Peruvian, so this is the meal I decided on.

Since the yogurt is used at room temperature, make sure you take it out of the fridge before starting.

olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1/2 habanero chile, minced
1 T cumin
1/2 t each: cinnamon, marjoram and basil
1 lb boneless skinless chicken breast, diced
salt and pepper to taste
1/4 cup plain yogurt at room temperature
Causa (recipe follows)
shredded mild cheddar cheese
Garnish (recipe follows)

Heat oil in a large frying pan or skillet over medium heat and saute onions about 5 minutes, til softened. Stir in garlic, chile and spices; cook another minute or so. Remove with a slotted spoon. Increase heat to medium high and add chicken and salt and pepper. Saute for a few minutes, til chicken is lightly browned. Return onion mixture back to pan and cook a few mire minutes, til chicken is cooked through. Remove from heat and stir in yogurt. Taste and adjust as desired.

Serve chicken atop potatoes and sprinkled with cheese. Top with garnish.

Peruvian Mashed Potatoes
4 potatoes, peeled and quartered
pinch of saffron
3 T lemon juice
1/2 habenero chile, minced
2 T olive oil
salt and pepper to taste
   
Garnish
1 red onion, thinly sliced
1 t olive oil
juice of 1 lemon  
chopped fresh cilantro
sea salt to taste

Boil potatoes 15-20 minutes with a pinch of saffron. Drain and return to hot pot.

Mash with lemon juice, habanero, oil and salt and pepper. Taste and adjust as desired.

Meanwhile, rinse onion well in cold water. Drain. Add to a medium bowl and season with salt and pepper. Add the remaining ingredients and toss lightly. Taste and adjust as desired.

Matt wanted me to complete the dish with a photo of him eating Peruvian food in his authentic Peruvian hat. Men!