I've never been one for the frozen packet meals. Ingham and Steggles have not made a cent from me! However I do understand the need for quick-from-frozen meal for the kids (and hey, sometimes us too!) when life gets out of control. When I was working full time with the three girls (hard slog I take my hat off to y'all doing that right now!) I would make up a kilo of these up at a time, and stash them in zip lock bag and into the freezer (cooked) - a quick 10 minute reheat in the oven.
The sweet potato fries - these can be chopped up and tossed in the oil and spices and frozen too (raw). Put them in the oven when you do the chicken. couldn't be easier really!
600gr chicken thigh fillets, sliced into strips
1 cup milk
5 ml vinegar
1 tb cornflour
3 pieces bread
2 tb chopped continental parsley
1 kg kumara, peeled and cut into chips
1 tb vegetable oil
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
Pour mix and vinegar into a bowl. Allow to stand for about 5 minutes, to slightly curdle, and then add cornflour (It will then resemble a thick buttermilk) Place your sliced chicken in the bowl and allow to sit whilst you prepare your breadcrumbs.
Preheat your oven to 200 degrees c.
In another bowl, add your kumera, oil, cayenne, salt and pepper - mix through with fingers until all pieces of kumera are coated.
Make your breadcrumbs by either grating or placing your bread in the food processor and pulsing until resembles rough breadcrumbs (fine if you like, I like 'em rough for this) add salt and pepper and your parsley.
Take each piece of chicken out of the milk and roll in the breadcrumbs, place on a tray sprayed with canola oil.
Place both in the oven, after 10 minutes turn over both chicken and kumera, cook for a further 10 minutes and serve - with salad or veges of your choice!
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