Not ol' chicken and potatoes

And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint.



Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness of pound coins...right. I had to look that one up), salt and pepper, sliced garlic and thyme; tossing to coat.
Cover and cook on lowest setting, 40-50 minutes, until potatoes are soft.
Thinly slice cheese over potatoes, replace lid; cheese will melt...yum.

Ok, so I plated dinner, and took the picture. I told Matt to go ahead and eat, he didn't even sit down; simply grabbed a fork, scooped up some food, then sort of doubled over.
"What's wrong?", I asked, worried.
"This is so good!" came his reply...
"Don't do that again!"

Really nice taters, folks.



We decided not to follow the recipe exactly, as it called for both fresh red chillies and flakes...we couldn't find our red chilli. Oh, well...
Cut chicken into finger-width slices. Puree, till thick and smooth, both chillies, saffron, garlic, mint and olive oil. Pour over chicken (which, hopefully, is in a bowl by now) and let it soak for about half an hour. Cook on a griddle pan, about four minutes per side.

I mostly picked up the mint and lemon from the chicken (by chicken, I, of course, mean Veat), but the spiciness of the chilli came as almost an afterthought.

Good meal; Matt downed his in under five minutes!

That's six recipes from Nigel Slater, and we've been happy with all...