Potato balls with chicken and spinach and sweet pepper coulis

Ingredients:

• 3 medium Idaho potatoes
• 2 medium red bell peppers
• 1 small skinless, boneless chicken breast (about 170 g)
• 2 tbsp olive oil + extra for drizzling
• 1 small onion, finely chopped
• 2 tsp balsamic vinegar
• 2 cloves garlic, coarsely chopped
• 1 cup chicken broth
• 200 g cream cheese spread
• 3 cups tightly packed baby spinach, finely chopped (about 60g) + whole leaves for serving
• 0.5 cup chopped fresh parsley
• Vegetable oil, for deep-frying
• 2 large eggs
• 0.5 cups flour
• 1 cup panko breadcrumbs

Preparation:

1. Preheat oven to 375°F (190°C). Place the potatoes and bell peppers on a baking sheet. Place the chicken breast on a sheet of foil and fold the sides in to form a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Place on the baking sheet next to the potatoes and peppers. Bake until the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer, about 25 minutes.
2. Remove the chicken, set aside to cool, and then finely chop. Continue roasting the bell peppers and potatoes, turning occasionally, until the peppers are tender and the skin is crisp, about 5 minutes more (about 30 minutes total), and until a knife slides easily into the potatoes, about 35 minutes more (about 1 hour total). When the peppers are done, transfer them to a bowl, cover, and let steam for 10 minutes.
3. Peel and seed the peppers under cold running water, then coarsely chop the peppers and set aside. Once the potatoes are cooked and cooled sufficiently, peel and let cool completely.
4. Red pepper coulis:
   
   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the onion and cook, stirring, until softened, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell pepper, chicken broth, 2 tablespoons cream cheese, 1/2 teaspoon salt, and a few freshly ground black pepper. Bring to a simmer and cook until the sauce has reduced by about half, about 5 minutes. Transfer to a food processor and pulse until smooth. Transfer the sauce to a small bowl and set aside. Wipe out the skillet.
5. Chicken filling:
   
   Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining onion and cook, stirring, until softened, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, 1/4 cup cream cheese, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper and stir until smooth. Set the filling aside to cool. Divide the filling into 12 even mounds and arrange them on a baking sheet.
6. Potato dough:
   
   Grate the cooled potatoes over a large bowl. Add the remaining cream cheese and 2 teaspoons of salt. Mix the dough with your hands (if it's sticky, wet your hands with cold water). Divide into 12 equal portions and form into balls.
7. Line a baking sheet or large plate with parchment paper. Cut a ball of potato dough in half. Make an indentation in one half and fill it with the chicken filling. Flatten the other half of the ball with the palm of your hand, fold it over the filling, and then press and roll it to seal the filling inside the potato dough. Place it on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer the balls to the prepared baking sheet and freeze until firm and firm, about 20 minutes.
8. Pour 7 cm of vegetable oil into a large saucepan and heat over medium heat until a deep-fry thermometer registers 175°C (350°F). Whisk the eggs in a shallow bowl, add the flour to another shallow bowl, and the breadcrumbs to a third shallow bowl. Add a large pinch of salt to each bowl and stir. Dredge the potato ball in the flour, then dip it in the egg, let any excess drip off, and then roll it in breadcrumbsReturn to the baking sheet and bake the remaining balls.
9. Fry two balls at a time, turning as needed, until golden brown, about 5 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. Transfer the coulis to a serving dish, add the fried balls, and garnish with spinach leaves.