1. Peel the potatoes, brush them with oil, and season with salt. Wrap them in aluminum foil and bake at 200 °C for 60 minutes. Then unwrap them and let them sit for 10–15 minutes so any excess moisture evaporates.

2. Season the chicken and pan-fry it in a little oil until cooked and juicy. Let it rest for 5 minutes, then shred it into strips.

3. Butter glaze: melt butter with oil in a pan, add garlic and cook for 20–30 seconds. Then add mustard, lemon juice, smoked paprika, and finally the stock/water. Stir and remove from heat.

4. Return the shredded chicken to the pan, add 3 tablespoons of the butter glaze, and quickly mix so the chicken absorbs the flavors.

5. Fry the pancetta until crispy and place it on paper towels (save the rendered fat in the pan).

6. Heat the waffle iron to maximum. Lightly oil the plates. Place the potato mixture into the iron and cook for 9–10 minutes without opening. In the last 2 minutes, sprinkle grated cheese on top and close so it melts.

7. Transfer the potato waffle to a plate. Top with chicken, then add crispy pancetta and pickled onions.

8. Drizzle the yogurt sauce lightly over the top. Sprinkle with chives and serve immediately.

Recipe: Jelena