Lemon chicken with crushed potatoes
- Preheat oven to 200 deg C. Cut chicken thighs into 2cm thick strips, place in a shallow dish with grated ginger, honey, sesame oil, garlic, 1 tablespoon lemon rind and 1 teaspoon lemon juice. Refrigerate for 30 minutes.
- Place potatoes (washed and cut into 4cm pieces) in a baking dish. Sprinkle chopped onion and mustard seeds over potatoes. Drizzle with a little oil and salt, bake for 30 minutes or until potatoes are golden.
- Heat oil in a frying pan and cook chicken until golden and cooked through.
- Divide between 4 plates. Place chicken on top and sprinkle with coriander.