A simple, speedy weeknight supper
This recipe is one of several ideas from my blog on making simple, speedy weeknight suppers. Mayan gold potatoes make wonderful oven chips and cook slightly faster than other varieties of potatoes. This recipe is delicious served with an avocado and mixed leaf salad. Allow half an avocado per person.
For the oven chips:
4 medium potatoes
4 tbsp extra virgin olive oil
For the chicken:
1 tbsp runny honey
1 tsp smoked sweet paprika
1 lemon, juiced
2 tbsp olive oil
Salt and freshly ground black pepper
4 boneless chicken breasts, skinned
For the chips, heat the oven to 200C. Scrub the potatoes clean, pat dry on kitchen paper, cut in ½ lengthways and then cut the unpeeled halves into chips.
Measure 4 tbsp olive oil into a large non-stick roasting tray or divide equally between 2 smaller trays. Toss the sliced potatoes in the oil and spread out on the tray. Place in the oven and roast for 20 mins.
Using a fish slice, turn them over and return to the oven and roast for another 10-15 mins if using mayan gold. Other varieties might need a further 5 mins—the time will vary according to the variety of potato and the thickness of your chips. Once cooked, transfer to a mixing bowl lined with kitchen paper. Toss, season with sea salt, mix again and serve.
Meanwhile, prepare the chicken. In a medium-sized bowl mix together the honey, sweet paprika, lemon juice and 1 tbsp olive oil. Season to taste.
Trim the chicken breasts of any fat. Remove the fillet and peel away its membrane. Place the fillets in the marinade. Take the first chicken breast and place between 2 sheets of clingfilm. Using a rolling pin, gently flatten it into a thin escalope.
Repeat the process with the remaining chicken breasts. Once flattened, mix into the marinade, cover and chill for 20 mins or until the potatoes are nearly cooked.
Heat an oven-top grill pan over a medium-high heat. Griddle the chicken for about 4 mins on each side and serve with the oven chips.
Recipe: Sybil Kapoor