I never use the term “super” but for the sake of sibilance, I’m using it today. So if you think I’ve had a personality transplant, fear not. I made this soup today and it worked out pretty well. It was one of those days where you’re down to three items in the fridge and you either have to improvise or go outside. I chose the former. I usually come up with recipes I like when that happens; maybe I should use that as an excuse to avoid the dreaded weekly food shop and accompanying trolley tantrums.
5 small sweet potatoes (fewer if using larger sized ones)
1 litre chicken stock
1/2 tsp lazy ginger/ small piece grated ginger (it gives warmth without overpowering the soup)
Pinch of salt
Small handful of Coriander
Peel and chip sweet potatoes into fine slices/cubes. Add boiled water and salt, (and ginger if using fresh) bring to the boil. Reduce to a simmer to stop sweet potato froth 🙂 Crumble in a chicken stock cube. Cook for 15-20 mins. (Add ginger at this stage if using from a jar.) Add coriander. Blend using a hand blender. Taste to make sure it’s ok before giving it to people and stuff.
This recipe is so simple to make and always goes down well with my kids. It sounds a bit strange, but when it is cooked the cornflakes don’t taste like cornflakes! They just make a crunchy coating.
8 Chicken legs
2 eggs, beaten
3 handfuls of cornflakes (I just value range ones and they work fine)
1/2 tsp paprika
1/2 tsp mixed herbs
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried chilli flakes
Pinch of salt
Pinch of pepper
I quite often cook the chicken in advance and then add the coating and heat it because I find it adheres better to the chicken legs, but you can just use raw legs.
Put beaten eggs in one large bowl. Crush cornflakes in your hands into another large bowl. Add all spices and seasoning to the cornflakes and mix well.
Turn one chicken leg at a time in the bowl of egg and then the cornflakes. Set on a baking tray. I sometimes grease it or use foil because the tray is not fun to clean after. Cook for 20-30 mins at 180c if the chicken was pre-cooked or 40-50 minutes if it was raw.
If you’d rather it wasn’t spicy, omit the chilli flakes.
This goes well with chips, wedges, garlic potatoes and vegetables. My kids always add their own thick coating of ketchup.