Peruvian-style chicken with green sauce
About £1.09 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Smoked paprika5g
- Garlic3 cloves
- Limes2
- Coriander30g
- Mayonnaise80g
- Fresh chillies1
- Potatoes800g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rub the chicken (800g) with paprika (5g), a pinch of cumin, garlic (3 cloves), lime juice (2), oil and salt.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Roast at 200°C with the potato (800g) wedges until golden (40 min).
Kitchen note Dry your chips or wedges with a tea towel before oiling them, and spread them out on the tray. Crowded chips go soggy.
- Blitz the coriander (30g), chilli (1), mayo and lime into a bright green sauce.
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Serve the chicken and chips with the sauce for dunking.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.