This is a quick, easy, adaptable and, to me, the epitome of comfort food – it’s great for adults and kids alike, so makes a perfect family meal. It’s a completely no-fail recipe that certainly isn’t my own invention but is absolutely a staple in my home.
You’ll Need (serves 2)
- 1 chicken breast, cut into 6 thin strips
- 1-2 red chillies, finely chopped (deseed and use 1 chilli if you don’t fancy the heat)
- 1 large garlic clove, minced
- Juice and zest of 1 lemon
- 2 tbsp unflavoured coconut oil, plus extra coconut or olive oil for the chicken (optional)
- 1 sweet potato, peeled and shredded into thin sticks with a mandolin
- 2 tsp paprika
- Sea salt
- Freshly ground black pepper
- Put the chicken strips, chillies (if using), garlic, lemon juice and zest in a large bowl and mix well. Cover and leave to marinate in the fridge for as long as possible (I often don’t have time and just cook it immediately but it’s better to leave overnight or for at least 30 minutes). If you are leaving it for longer than 3 hours, add a little coconut oil (or olive oil).
- Heat 1 tablespoon of coconut oil in a frying pan over a medium heat. Add the potato sticks and fry, turning and moving continuously; because they’re so fine, they can easily burn quickly, so keep an eye on them. Once browned on all sides and crisp, put them on a plate and cover with kitchen paper.
- Using the same pan, heat a little more oil, then add the chicken strips and fry on each side until golden and cooked. Turn off the heat, add 2 tablespoons of water and cover with a lid. This allows the chicken to cool slowly without getting dry.
- Serve with a simple green salad such as rocket, lamb’s lettuce and avocado and mustard, olive oil and lemon dressing.
This recipe appears in my book Eat. Nourish. Glow. (photo credit: Ali Allen)