This is one of my favourite student meals. It is so easy but results in big flavour. This recipe is inspired by Jamie Oliver, who I saw create a similar amazing recipe using a griddle pan. But I love this simplified version! The nice thing about this recipe is that it uses spices that you can just keep in your cupboard and will last for years. I have deliberately not included measurements for the spices because you can pimp it however you like. You can even try experimenting with different spices. The sweet and sour flavour is epic and once you’ve tried frying a lemon, you’ll never go back!
- 1 Lemon
- 1 clove of garlic, grated
- 1/2 Onion, grated
- Cayenne Pepper
- 1 tablespoon Extra Virgin Olive Oil
- Basil, finely chopped
- 2 Carrots, not peeled, cut into chunks
- 2 Sweet Potatoes, not peeled, cut into chunks
- Fresh greens to serve (I love sprouting broccoli)
- Combine the garlic, onion, paprika, cayenne, turmeric and basil together in a bowl. Squeeze in half a lemon’s juice and bring the marinade together with the olive oil.
- Carefully cut the chicken in half lengthways so that you have two thinner pieces of chicken. Coat it with the mixture and leave it in the fridge to marinate for as long as you can. It will taste outstanding if you can leave it overnight!
- When you’re ready, get a dry pan on a high heat. Add the chicken to the pan and fry for a couple of minutes on either side or until it is cooked through. It should be fairly speedy because the chicken is half the thickness. At the same time, put the other half of the lemon face-down into the pan and allow it to char. The smell will be incredible.
- Boil the carrots and potatoes in salted boiling water for 15 minutes or until soft. Use a masher to roughly crush the veg and make an amazing quick cheat’s mash.
- Pile the mash into your bowl and place the chicken lovingly on top. Serve with your favourite boiled greens. Don’t forget to squeeze over the delicious lemon – the star of the show!