Roast Potatoes and Tomatoes With Pan Fried Chicken

A community recipe by Eliah

Not tested or verified by Nigella.com

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Introduction

I make this all the time when its tomato season and i love it!!

Ingredients

Serves: 1-2

plum tomatoes (or cherry - I use the ones from my garden which is a mix but you can use just one kind, as many as you like)
potatoes (as many as you like)
olive oil (enough to roast)
salt
chicken breasts (enough for one per person)
cayenne pepper (for the chicken, or use your preferred seasoning)
black pepper (for the chicken, or use your preferred seasoning)
tandoori seasoning (for the chicken, or use your preferred seasoning)

Method

Roast Potatoes and Tomatoes With Pan Fried Chicken is a community recipe submitted by Eliah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat oil in a large glass dish at about 180 You can choose to peel the potato skins or leave them on - I leave them on Boil a large pan of water and boil potatoes untill soft Drain potatoes and shake with salt and leave to 'dry' for about 5 minuits

When oil is just starting to smoke add potatoes. Whilst potatoes are in for about 20 mins half your tomatoes.

When Potatoes are just starting to crisp add tomatoes so that they are face up and sprinkle with salt - add for a further 30 mins or untill soft and crisp!!!

Whilst tomatoes and potatoes are doing season your chicken and pan fry

Serve up and enjoy!!! nom nom nom!!