Wash potatoes, leave the skin on, cut into wedge shapes, boil in salted water until semi-soft but still holds shape.
Sauté in oil on both sides till crunchy. Drain on absorbent paper, season accordingly.
$2.50: 2 cups assorted vegetables
Slice veges thinly. Sauté in minimum water for 30 seconds, then season.
$4.50: 3 chicken thighs, cut into pieces
1 knob of ginger, diced finely
1 head of garlic, diced finely
1 onion, sliced into half rounds
2 Tbsp maple syrup, honey or brown sugar
2 Tbsp vinegar or lemon
1 lemon, in half slices
2 Tbsp soy sauce
2 Tbsp oil
1 cup of water
1. Marinate chicken with garlic, ginger, onion, maple syrup, and a squeeze of vinegar, or lemon, for half an hour.
2. Sauté marinated chicken in hot oiled pan until lightly browned. Add a little water and cover, then when water has evaporated, add lemon and some more water.
3. Continue cooking until juices run clear and no blood is to be seen in the chicken. Take out lemon – the pith and skin of lemon is strong and over-cooking will make it bitter. You should be left with some nice-coloured chicken and a little sauce.
Place your potato wedges on your plate. Add on your sautéed vegetables and place your chicken on top. Sprinkle some raw spinach leaves on top.