Mexican-inspired chicken leg quarters with chipotle Monterey Jack mashed potatoes

Mix a rub of garlic powder, onion powder, cumin, chipotle chili powder, salt and pepper.

Rub a little oil on each side of the chicken leg quarters and season all over with the rub.

Peel the potatoes, cut into even pieces and drop them straight into a pot of cold water so they do not brown.

Bring to a boil, turn down a little and cook until a knife slides in and out easily, about 15 minutes.

Heat the cast iron pan over medium heat on the grill with a little oil; lay the quarters in face down and leave them, not too hot so they do not burn, 10 to 15 minutes for good colour.

Flip the quarters and immediately move the pan into the oven to finish.

Kill the heat; the pan goes into a 425 oven to finish; take the chicken to about 175 degrees.

Drain the potatoes and pass them through a potato ricer.

Mix in about half of the whipping cream with melted butter, then kosher salt, about two tablespoons of minced chipotle peppers and a handful of shredded Monterey Jack, adding more cream as needed; keep warm.

Plate the potatoes with a chicken quarter on top.