Chicken and Potato Wedges Skillet

It was a hot day in late summer and I really didn't want to put the oven on, but I wanted some crispy potato wedges, so inspired by another recipe, I discovered that it's quite straight forward to make crispy potato wedges in a skillet/frying pan.

Ingredients

• 3 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, crushed
• 1 chicken breast, cut into 1 cm wide strips
• 4 medium sized potatoes, any bad bits removed and cut into quarters
• 1 tsp bicarbonate of soda
• 3 tbsp olive oil
• a handful of coriander, finely sliced

Method

1. Make the marinade by whisking the soy sauce, 1 tbsp of olive oil, lemon juice and garlic cloves together in a bowl until well combined.
2. Place the strips of chicken breast in the marinade and refrigerate for at least 30 minutes, but up to 24 hours will be fine too.
3. When you're ready to cook the meal, put on a pan of water to boil and add the bicarbonate of soda to it.
4. Put the potatoes in the water and boil for 9 to 10 minutes, until they start to soften.
5. Drain the potatoes and put to one side.
6. Head the remaining olive oil in a skillet or frying pan over a medium heat until it starts to shimmer.
7. Put the potatoes into the pan, swirl around and then leave for 8 minutes to cook.
8. Once that time is up, turn the potatoes onto the other cut edge and cook for another 8 minutes.
9. Remove the potatoes from the pan and place in a bowl.
10. Take the chicken breast strips from the marinade and add to the now empty skillet and cook for about a minute before turning.
11. After turning, cook for a further minute before turning the heat down to low and adding the marinade from the bowl to the pan, along with the coriander and stir well.
12. Let simmer for one more minute before adding the potatoes to heat through.
13. Serve with a leafy salad.

Serves 2. You can scale it up for more, but you'll end up needing to cook the potatoes and chicken in batches so it rather takes away from the simplicity of the dish if you do.