Salt and pepper chicken with chips

• Chicken breast fillets600 g
• White potatoes900 g
• Peppers2 peppers
• Brown onions200 g
• Spring onions1 bunch
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into chips, toss with 2 tablespoons of oil and salt on a large tray, and roast for 35 minutes, turning halfway, until golden and crisp.900 g white potatoes
2. Cut the chicken into bite-size pieces and toss in 3 tablespoons of flour with a teaspoon of salt and a teaspoon of black pepper. Heat oil about 1 cm deep in a frying pan over a medium-high heat and fry the chicken in batches for 5 to 6 minutes, until crisp and cooked through. Drain on kitchen paper.600 g chicken breast fillets2 peppers
3. Slice the onions, peppers and garlic. Stir-fry in a tablespoon of oil over a high heat for 4 minutes with a pinch of chilli flakes, half a teaspoon of salt and half a teaspoon of sugar.200 g brown onions3 cloves garlic
4. Toss the chicken and chips through the vegetables and finish with sliced spring onions.1 bunch spring onions

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