MANILA, Philippines — These days, when it drizzles the whole day and the rhythm of the rain runs on the level of melancholy, the sky can be really cold and gray and you end up feeling the blues can really get to you and you end up feeling sad and blue and lonely.
You need to perk up your day so you do not end up sulking the whole day. How about Mediterranean-inspired roast chicken to pick up your mood in no time at all?
This recipe by Chef Jackie Ang Po for the USA Poultry & Egg Export Council (USAPEEC) will surely do the trick. She developed this recipe and featured this in a demonstration held during the World Food Expo 2025 (WOFEX 2025).
Mediterranean-inspired U.S. Chicken with Garlic Mashed Potatoes, Red and Green Chili
Ingredients:
16 pcs. U.S. Chicken Leg Quarter
100 grams lemon juice and zest
200 grams olive oil
50 grams garlic
60 grams Rostip chicken powder
14 grams pepper
18 grams paprika
12 grams turmeric
12 grams cinnamon
8 grams chili flakes
For the garlic mashed potato:
100 grams U.S. Potato Flakes
80 grams garlic, grated
10 grams salt
100 grams lemon Juice
4 ml. oil
60 ml. Cream of Mushroom Soup or any cream-type soup
For the red chili sauce:
14 grams red chili flakes
12 grams salt
6 grams cumin
20 grams tomato paste
40 grams garlic, minced
200 grams onion, minced
30 ml. vinegar
120 ml. water
30 ml. oil
For the Zhoug green sauce:
2 pcs. green chili, minced
20 grams garlic, minced
80 grams cilantro, chopped
40 grams parsley, chopped
6 grams cumin
5 grams salt
250 ml. olive oil
120 ml. lemon juice
Chili flakes
Procedure:
1. Mix all ingredients for the marinade. Marinate the U.S. Chicken Leg Quarters in the mixture for 2 to 3 hours, then bake for 1 hour in a 350°F oven.
2. To make the garlic mashed potato, mix everything and simmer until thickened. Season to taste.
3. Prepare the green sauce by mixing all ingredients together. Simmer and season to taste.
4. Make the red sauce. Mix everything together and simmer. Season to taste.
5. Serve chicken with mashed potato and red and green sauces.