Spiced chicken and potato fry
This spiced chicken and potato fry is a perfect midweek family meal. If you don’t want it too spicy, leave out the cayenne; if you like real heat, add more cayenne or serve it with jalapeno. The dish is dairy- and gluten-free. Serve it with salsa or a crispy green salad on the side.
Ingredients
Method
- Cut the bell pepper into 3cm chunks. Cut off the corn kernels from the cob, using a sharp knife. Set aside.
- Cut the chicken into small cubes or strips.
- Peel (if not organic) then dice the potatoes. (The potato and chicken pieces should be the same size – about 2cm).
- Heat a drop of oil in a large pan and brown the chicken. Season with salt and pepper, add the garlic , tomato purée and herbs. Sir for a minute, then add a cup of water and the stock cube. Add the red pepper, cover the pan and gently cook for 15 minutes.
- Meanwhile, deep-fry the potatoes in another pan or put them in a baking tray and roast in a hot oven for about 25 minutes until golden and crispy. Drain the fried the potatoes on a plate, lined with paper kitchen towel. Keep them warm.
- Add the corn and spinach to the chicken. Turn up the heat and cook for about 3 minutes, then take off the lid and reduce the liquid into a thick sauce.
- Carefully fold in the potatoes, and toss until they are well covered with the sauce.
- Serve warm, garnished with chopped coriander.