Blushing potato and chicken wedges
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admin
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last modified
Sep 30, 2008 11:54 PM
Fresh herbs give a real flavour boost, so you won't need salt. This meal provides a good ration of vegetables to meat.
Instructions
Place all ingredients in a large flat baking dish. Toss to coat. Bake at 180°C for 30 minutes or until the potatoes are tender. Turn once or twice during cooking.
Add a little extra water at the end of cooking if necessary to ensure a smooth, glossy coating of the delicious sauce.
- Recipe by:
- Courtesy of www.vegetables.co.nz
- Photography:
- Courtesy of www.vegetables.co.nz
First published August 2005
Recipe Information
Portions: 4
Time to make: 45 minutes
Ingredients
- 4 large floury (600g) potatoes, scrubbed and sliced into wedges
- 2 cloves garlic, peeled and finely chopped (optional)
- 2 tablespoons finely chopped fresh mint or 1 teaspoon dried
- 1 red capsicum, sliced into thick wedges
- 2 chicken breasts, skinless, boneless, chunky sliced
- 1/2 cup low-salt tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/2 cup water
- 2 tablespoons oil
Nutrition Information
| per serve | |
|---|---|
| Energy |
1400
kJ
(338 Cals) |
| Protein | 24.5g |
| Fat - saturated |
11.4g
1.2g |
| Carbohydrates - sugars |
34.0g
11.8g |
| Dietary Fibre | 3.8g |
| Sodium | 280mg |
| Calcium | 36mg |
| Iron | 2.1mg |
| * NS: Not specified | |
