This is a great go-to for a one pan dish. I improvised quite a lot on this recipe for cost saving reasons, but also for next day lunch, too. Leftovers can be frozen per portion.
- Tenders replaced with a whole chicken. Half the price, and it makes more. Cut the chicken up in smaller pieces and score it for quicker and even cooking.
- Just to joosh it up a bit, I added 1x chopped red chill (small), 5cm grated ginger, and sesame seeds.
- Balsamic viniger is expensive, so I used a Balsamic vinigerette - 250ml bottle (Forage and Feast). Used about a quarter of it between the chicken and the veg.
- Cherry/cocktail tomatoes are expensive too, so used just normal tomatoes quarters cut in half.
- Added everything to the South African well-known round plastic biscuit container, mixed, and let it sit for about 20 minutes.
- Definitely stick to extra virgin olive oil.
- I added some chunky cut yellow pepper and white onion to the mix, but any chunky veg can be added.
- Sweet potato mash creamed with low fat plain yogurt, and a onion and balsamic sauce made with it, but I'm sure couscous or brown rice will also work.
