When cooked to crispy perfection, nothing quite beats potato skins. Top them with shredded chicken and a herbed Greek yoghurt for a winning meal.
SERVES 4 // COOK TIME ± 40 mins
3 potatoes, baked
½ cup vegetable oil
Salt and pepper
400g chicken breasts
1 tbsp butter
1 tsp ground cumin
2 tbsp lemon juice
2 onions, peeled and finely sliced
Flour, for dusting
75 ml Greek yoghurt
1 spring onion, sliced, plus extra to garnish
1 tsp chopped parsley
1. Preheat oven to 100°C.
2. Slice open the baked potatoes and spoon out the flesh, leaving only a shell. Cut into wedges, brush with 1 tablespoon of the oil and season. Bake for 15 minutes, or until golden and crispy.
3. Heat 2 tablespoons of the oil in a large pot over medium heat and fry the chicken breasts for 5 minutes, until golden. Add the butter, cumin and half the lemon juice, and toss to coat. Season. Remove from the pan and shred with two forks.
4. Heat the remaining oil in a pot over high heat. Dust the onion slices in flour, and season. Shallow-fry in the hot oil until golden and crispy. Remove and drain on paper towel.
5. For the tangy dip, mix together the yoghurt, spring onion, parsley and the rest of the lemon juice in a bowl, and season.
6. Garnish the chicken with spring onion and serve with potato skins, crispy onions and dip.
Quick tip: Use the leftover potato for mash!
Our Chicken carnitas and cauli-rice burrito bowl is not for the faint hearted, but all the prep effort will be more than worth it. Trust us.