chicken on the sheet in a single layer. Season with ¼ teaspoon of the salt. Roast
until golden brown and crisp, about 35 minutes. While the chicken roasts, in a
food processor, combine the spring onions, ginger, the remaining 1 teaspoon salt,
the red chilli flakes, and the 2 tablespoons safflower oil until smooth. Remove
the chicken from the oven and toss with the sauce in a large bowl. Return them
to the baking sheet and roast until the sauce sets, about 15 minutes more.
291 CAL, 22 G FAT (5 G SATURATED), 21 G PROTEIN, 2 G CARB, 1 G
SUGAR, 1 G FIBRE, 689 MG SODIUM PER SERVING
Baked Chips
SERVES 2
2 large Yukon Gold or baking potatoes (about 350 g each)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
¼ teaspoon coarse salt
Preheat the oven to 220°C.
Cut the potatoes into 1-cm-thick wedges. Spread on a nonstick baking sheet; toss
with the olive oil, rosemary, and salt. Bake until golden brown on the bottoms,