Potato - 1 large pc
Olive oil - 2 tbsp
Garlic - 2 cloves
Coriander leaves - ¼ cup
Chicken broth - 1 cup
Salt and white pepper powder to taste
Corn starch - ½ tbsp
Lemon juice - ¼ cup
In a bowl marinate the chicken wings with lemon juice, garlic & olive oil, season with salt & pepper. Cover with cling wrap and refrigerate for 1 h or overnight.
To cook the chicken and potato, heat a medium baking pan then add olive oil. Potato peeled and sliced 1 cm thick. Seared the chicken on both sides and do the same way for the potato. Baked in the pre-heated oven about 180 °C for 15 min.
Heat the olive oil in a saucepan, add garlic, stir for some time; add the chopped coriander leaves, gradually add the chicken broth, simmer for 2 min.
Lower the heat, gradually add cornstarch dissolves in 2 tbsp of water; whisk to avoid the lumps. Once the sauce gets thicken, season with salt & pepper to taste. Add the lemon juice; reduce the sauce until it reaches the desired thickness.
Once the chicken and potato is done serve immediately. Pour the sauce over the chicken, garnish with lemon.
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