1 kg Chicken Fillet 2 teaspoon Salt 2-3 teaspoon Ground Black Pepper ¼ cup Oil 2 Tb Lemon Zest (fine) 6 Tb Lemon Juice 2 Tb Dry Parsley 3-4 Garlic Cloves (finely chopped) 4 Green Chillies (finely chopped)
6 Medium Sized Potatoes 1-2 teaspoon Ground Fresh Black Pepper 2 teaspoon Salt 4 Tb Lemon Juice 2 Tb Lemon Zest 3-4 Cloves Garlic (finely chopped) 3 teaspoon Dry Parsley
Firstly, cut your chicken fillet into strips. Next, season your chicken with salt and ground black pepper. With the oil (with the recipe it says ¼ cup but I used a bit less) pan fry your chicken. When your chicken has browned a bit remove from the pan. Next, mix the next ingredients with your chicken; lemon zest, lemon juice, dry parsley, chopped garlic and chopped green chillies. Now time to prep your potatoes, peel and cut them into chips. Season with the spices listed above. Now take a pyrex (oven) dish line with foil. Layer the potatoes, followed by the chicken. Add some blobs of butter and cover the chicken with another piece of foil. Baked for 1 hour at 180 Degrees Celsius. Serve with some fresh crisp salad, also don't worry if your chips will remain slightly firm once done but will be coated with lemon buttr sauce.