Tastes of Home: Chicken, Potatoes, and Peas on Earth

By Sofija Dudhia

Cooking on my own in Florence started out as an adventure, full of new flavors and ingredients I’d never thought to use. But sometimes, I find myself crave something simple and familiar. When the chilly evening air starts creeping in and the night falls earlier every day, there’s one family meal that always makes me feel at home. It’s a blend of cultures from both my mom and dad’s sides: garlic peas from Polish cuisine, chicken marinated with Indian spices, and my own crispy smashed potatoes. Together they form a warm and comforting meal which satiates my hunger, homesickness, and health.

My recreation of this recipe has evolved over time through my own culinary discoveries. As I recreate it, I know to “measure with heart”—the phrase my Babcia uses when she doesn’t have exact measurements. Seasonings and spices are about feeling the dish, not checking off the recipe.

GARLIC PEAS

In Polish cuisine, garlic is used often, and Maggi seasoning brings a rich, umami flavor that makes any vegetable shine. In this recipe, the peas absorb the flavor over time, becoming savory and slightly tangy.

Instructions:

1. Place the drained or defrosted peas in a mixing bowl.
2. Add the garlic, olive oil, Maggi, white vinegar, black pepper, and salt.
3. Toss to coat, ensuring everything is evenly mixed.
4. Transfer the mixture to a container, cover, and let it sit in the refrigerator. This dish is best enjoyed after it has marinated for a few hours (or even a day or two), allowing the flavors to meld.

These garlic peas are delicious on their own, but they’re also perfect as a side.

SPICY YOGURT CHICKEN

This yogurt-marinated chicken is inspired by my Dadi’s Indian flavors. The yogurt makes the chicken tender, and the blend of spices adds warmth without overwhelming heat.

Ingredients:

• 1/4 tsp cinnamon
• Salt and black pepper, to taste
• 1 lb chicken thighs or breasts
• 1/2 cup plain yogurt
• 1 tbsp lemon juice and zest
• 1 tbsp minced garlic
• 1 tbsp peeled and minced fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/4 tsp cayenne pepper

Instructions:

1. In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, and black pepper.
2. Add the chicken to the marinade, coating it thoroughly. Let it marinate in the refrigerator for at least an hour (overnight is best for deeper flavor).
3. Preheat your oven to 400°F (200°C).
4. Place the chicken on a baking sheet lined with parchment paper or in an oven-safe dish.
5. Bake for 25-30 minutes, until the chicken is cooked through and golden.

I left mine to marinate in the freezer for a week, but then they didn’t defrost fully and I was left with melted ice in my oven. They did nothing bad to the flavour, though!

SMASHED POTATOES

Smashed potatoes are my own addition. They’re easy to make, and the crispy edges with soft, fluffy insides bring balance to the meal.

Ingredients:

• Fresh herbs (like rosemary or parsley), for garnish
• 1 lb baby potatoes (or any small, starchy potato)
• 2 tbsp olive oil or melted butter
• Salt and black pepper, to taste

Potatoes and tomatoes are my two favorite foods, so I try to incorporate them into my meals and experiment with them in dishes seasonally. I had a great time trying all the tomatoes from the markets when I arrived in Florence, but now it’s back to potato season.

This dish is simple but full of heart. Each component can stand alone, yet together they create a flavorful, comforting plate that makes me feel connected to family and home, no matter where I am in the world.

I actually ended up making this dish for my roommate, entirely by coincidence. She’d been cooking me hearty dinners every Friday night for the past few weeks, so it felt natural to return the favor with something special from home. We discovered that it pairs perfectly with the cheapest bottle of white wine from Carrefour, adding a bit of warmth to a cold, dreary Saturday evening. This comforting slice of home not only filled our stomachs but also brought two tired, nutritionally deprived students together for a pleasantly memorable meal.

Note from the editor: I was the roommate in question in this piece, and I can more than attest to the deliciousness of this combination of recipes. Make it, make it, make it!