There's nothing more satisfying than taking a take-away favourite and giving it a nutrition upgrade. Enter the Esther Donoff Nutrition version of chicken and chips!
Serving favourite meals is all part of keeping my kids happy during lockdown at a time when they can't go out with their friends to their usual hang-outs.
While the basic ingredients are the same - chicken and potatoes - a few minor adjustments make this a healthy family dinner.
Firstly prepare the chips. My kids wanted the chips to look as much like oven chips as possible, so the new potatoes were cut very thinly, but you can make them thicker (like wedges) if you prefer. Place the potato chips on an oven tray, sprinkle with salt and brush with olive oil. Bake for about 45 minutes on 180ºc, turning the potato chips every 15 minutes so they don't catch. If you like your chips crispy, turn up the oven for the last 15 minutes to 200ºc.
Next the chicken: Mix 4 crushed garlic cloves with 1 tablespoon of dried mixed herbs and 2 tablespoons of lemon juice. Stir this mixture into 8 diced chicken thighs (you could also leave the thighs whole). Cook in a non-stick frying pan for about 15 minutes until the chicken is completely cooked through and there is no pink meat inside. (Please note: these quantities made enough for 5 hungry people - adjust accordingly!)
Served with broccoli and cavolo nero for added vitamins and fibre, and this was a successful family meal..... made even more successful by the fact that my 13 year old cooked it!!!!!!