Friday, 28 February 2014

Chicken and Chips

Easy dinner alert! This one is fantastically child friendly and oh so tasty for the grownups too. I served this 'family style' (on plates in the middle of the table) and the kids really enjoyed dishing up what they wanted and using the dipping sauces for all of the vegetables. Best of all, the meal is so quick and easy to make.

Chicken and Chips

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free


600g Chicken Tenderloins (or chicken breast cut into strips)
1 tsp garlic powder (or fresh grated garlic)
1 tsp salt
1 tbsp paprika
1/8 cup coconut oil
1 tbsp tapioca flour

6 potatoes or kumaras (or a few of each as I used), cut into thick wedges or slices
3 cloves of garlic, grated
1 tsp ground turmeric
4 tbsp coconut oil
1/2 tsp salt
1/2 tsp pepper
2 tbsp parsley, finely chopped (optional)

1. Preheat oven to 220C. Line a baking tray with baking paper
2. Heat a large pot of water until boiling then boil chips for around 5-10 minutes until tender but not soft. Drain water.
3. In a small bowl, combine the garlic, turmeric, coconut oil, salt, pepper and parsley. Mix well to combine. Pour the mixture over the chips and stir well to get a good coating over the chips. 
4. Pour the chips out onto the oven tray. Bake for around 20-30 minutes until golden and crispy.
5. While the chips are cooking, Prepare the chicken. In a large bowl, combine the garlic, salt, paprika, coconut oil and tapioca. Mix well to combine. Add the chicken to the bowl, and mix everything together well to ensure a nice even coverage of coating over the chicken. 
6. In a large frying pan, heat about 1 tbsp oil over a medium high heat. Add chicken and cook one side until browned, then turn and cook the other side. Check to ensure that chicken is cooked right through. If you have particularly thick slices of chicken you may like to finish the pieces in the oven for a few minutes if they're not quite cooked through. You will be best to cook the chicken in a couple of batches in the frying pan so that they brown nicely instead of boiling. 
7. Serve the chicken with the chips, a great big fresh salad of your choice, and a couple of dipping sauces. We had homemade garlic aioli and homemade avocado sauce.

Garlic Aioli (using homemade mayonnaise)
1/2 cup homemade mayonnaise (you will need 1 egg, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1 cup very mild tasting olive oil)
1 tsp garlic powder
1/2 tsp salt
juice of half a lemon

First make the mayonnaise. In a blender, combine the egg, vinegar and salt. Blend for about 10-15 seconds until smooth. VERY slowly add the oil in a tiny trickle while the blender is running. It will take a few minutes to add the whole cup of oil, but if you are not patient the mayonnaise will not work. Trust me….I have made many failed batches due entirely to being in too much of a rush!
Once you have made the mayonnaise, remove 1/2 a cup of it into a small bowl (keep the rest in the fridge). To the bowl, add the garlic, salt and lemon juice. Mix well to combine.

Avocado Dip
1 ripe avocado
1 tsp dijon mustard
1 clove garlic
juice of half a lemon
salt and pepper to taste

Add all ingredients to a small blender or food processor. Blend until well combined. Season to taste