How was your weekend?? I have been super spoilt this weekend. My birthday is tomorrow and our weekend was action packed!! Saturday night we had dinner with both Mums and friends at Mecca Bah, the food was so full of flavour and beautifully cooked and presented. If you follow me on Instagram you would have seen some of it. Tonight I made this lemon chilli chicken again, its the third time I’ve made it in three weeks, it’s seriously so good!
I am considering making this again for my birthday, I love it. Split the chicken wings and marinate in lemon juice and chilli overnight. While the chicken wings are cooking the marinade is cooked down into a sticky sauce to coat the wings in.
And the potatoes. Oh. My. God! These potatoes. Twice cooked, fluffy, crispy and perfect! I boiled them with the skins on them squashed them and tossed them with oil and roasted them. They are the best potatoes and I NEED to make them with duck fat.
Marc loved this meal, the chilli is prominent but not super spicy, feel free to leave the seeds in or add extra chilli if you want to amp up the spice. And even though you marinate the chicken overnight cooking this will take less than an hour. This has quickly become my go to weeknight dinner, if you are into meal prep you could even boil the potatoes on the weekend then just squash them and bake them for weeknight dinner in half an hour.
Lemon Chilli Chicken with Smashed Potatoes & Greens
- 1 cup lemon juice
- 4 red chilli, seeds removed, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 kilos chicken wings
- 1 kilo chat potatoes, skin on
- 3 tablespoons oil
- 1 & 1/2 tablespoon cornflour
- 1/2 cup water
Cut the end third of the wings off through the joint. Cut through the skin of the second joint then bend the joint backwards to pop it and cut through. Throw away the smallest piece and place the other two pieces in a large container. Repeat with all wings.
Combine the lemon juice, chilli, salt and pepper in a jug and mix well. Pour over the chicken and mix to coat well. Place the lid on the container and refrigerate overnight. turning when you remember.
Preheat the oven to 200 degrees.
Remove the wings from the marinade and place onto two trays, don't over crowd the trays.
Boil the potatoes in a large saucepan for 20 minutes. Place onto a tray and press with a potato masher to squash. pour the oil into the tray and toss the potatoes to coat, don't worry if the break up it creates more crispy bits. Place the potatoes in the oven and cook for 30 minutes, tossing after 15 minutes.
While the chicken and potatoes are cooking steam the greens.
Place the marinade into a small saucepan place over medium heat. Place the cornflour into a jug and add the water, mix until smooth. Pour the cornflour slurry into the marinade and cook for 2-3 minutes or until thickened. Remove from the heat and set aside until the chicken is cooked.
Once the chicken is cooked, pour the sauce into a large bowl, add the chicken and toss to coat. Serve the chicken with the potatoes and greens and enjoy!