Last night we made BBC's Moroccan chicken (which I'm positive I've made before, but don't seem to be able to find in the archives here) with my imaginative attempt at stove-top 'roast' potatoes. We boiled the potatoes until cooked and then fried them in a fair amount of oil, over a high heat, covered. This worked brilliantly for the sweet potatoes but not so well for the normal ones - perhaps more frying time would have been better for those. The sauce with the chicken was delicious but could have benefited from some thickening up. If I'd felt a bit more together yesterday, I could easily have added some of the excess cream from the toffee sauce (the leftovers of which, incidentally, will not freeze into shards!), but there you go.
Stupidly, neither of us considered cooking vegetables until it was too late. We very much lamented the absence of broccoli but were too hungry to wait any longer to eat.
Sweet Chicken with Roast Potatoes
2 chicken breasts
2 cloves of garlic
Splash of Korean plum wine
Mix of sweet and normal potatoes
I marinaded the chicken in a mixture of cinnamon, curry powder, chilli powder, honey, lemon juice and seasoning for about thirty minutes while the potatoes were peeled, chopped and boiled with salt. The potatoes were drained once cooked, put back into the pan and bashed about a bit, and then put into a pan with about half a cup of hot oil. This was covered with foil (in lieu of a lid) and left for another twenty minutes or so, stirred occasionally.
Meanwhile, I chopped the garlic and fried it in the potato-boiling pan, which had little starchy bits of potato around the side from where the potatoes had been bashed. Added the chicken and marinade, and browned on each side. After about ten minutes, I added a cupful of hot vegetable stock mixed with one teaspoon of honey and one of lemon juice. Added some soy sauce to darken the sauce. Once cooked through, the potatoes and chicken were served, sadly without broccoli.