Chicken and potatoes can seem like a pretty boring dinner, am I right? It just sounds incredibly bland and unexciting to me. That was until I 'borrowed' a cookbook (Women's Weekly Low Fat Fast) from my mother this week and discovered a guilt free recipe for Barbecue Chicken Wings. All I had for a side dish was 9 small potatoes that were desperately close to becoming mouldy. Glancing through Jamie Oliver's cookbook Ministry of Food I found a recipe with mint and potatoes which gave me inspiration to create my own, albeit simple, boiled potato dish. Combined together these chicken wings and potatoes were a delicious and somewhat original meal. Low fat of course.
STICKY BARBECUE WINGS
Ingredients
- 12 chicken wings (around 1 kg)
- 1/4 cup (60ml) barbecue sauce
- 1/4 cup (60ml) plum sauce
- 1 tablespoon worcestershire sauce
Cooking
1. Preheat oven to hot (200 degrees Celsius for a fan force oven).
2. Combine sauces in a large bowl. Add chicken and toss to coat chicken all over. Place chicken in a single layer on a large baking tray. Roast, uncovered, for about 15-20 minutes or until chicken is cooked through.
POTATOES WITH CHIVES
Ingredients
- 600g-800g chat potatoes
- 1/2 teaspoon reduced-fat butter / margarine
- 2 tablespoons fresh chives, finely chopped
- sea salt and ground pepper
Cooking
1. Peel potatoes. Half fill a large saucepan with water. Add potatoes and bring to the boil. Boil for around 10-15 minutes. TIP- stick a knife into the potatoes to check that they are tender. The knife will go easily through if they are ready.
2. Drain potatoes in a colander and place in a large bowl with butter. Season with salt and pepper. Add chives and toss to coat.
x E
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