I have been experimenting with portion control in order not to have too much on hand for second helpings and to avoid filling the freezer with leftovers. My theory is based on the airline meal. I am serving myself no more than will fit on an airline plate (I happen to have one left over from my food sampling days long ago) or alternatively, no more than will cover a slice of toast. I have a created few self imposed rules which mean I can eat anything I like, just not too much at once. For example, a boneless chicken thigh happens to be about the perfect portion size and also happens to be my favourite part of the chicken. It pretty much covers a slice of toast. Additional layers are permitted on the toast area, so long as it is “good for you” eg a pile of green things are acceptable, but not another chicken thigh. Same for steaks and burgers. Well, it works for me. A blue steak, a few steamed whole green beans and two medium potatoes mashed meets my criteria. They fit on an airline plate with the beans on top.
In this case it is just as well that I made only one serving, as I would have eaten two or three. It was delicious. I should have taken a photo of this meal. It came out so well.
Garlic Lemon Almond Honey Chicken
One boneless, skinless chicken thigh marinated for an hour or three in lemon juice, then rubbed with salt, pepper, a teaspoon of olive oil, and a teaspoon of finely chopped garlic.
Lay it out on baking paper on a baking tray with the inside up and cover it with a tablespoon or two of slivered almonds.
Drizzle a small amount of olive oil and lemon juice over the almonds
Add a squirt of liquid honey and sprinkle a very little bit of rock salt on top.
Place in the oven at 180 deg C for 20 to 25 minutes. (BUT see below).
Two medium potatoes washed or peeled depending on the skin and your preference.
Pierce them through a couple of times with a skewer or sharp knife and microwave for two minutes on medium power.
Leave to stand until they are cool enough to handle. They should still be firm and uncooked.
Grate them into a bowl. The grated potato should be a bit sticky and gluey.
Add salt and pepper, chopped coriander leaves (or parsley) and gently mix.
Divide into four patties and place on baking paper on a baking tray. (Leave room for the chicken).
(EDIT – I forgot to add:) Drizzle a very little olive oil over each, or lightly spray with aerosol oil.
Put in the oven, near the top, at 180 deg for about 50 minutes, until the rosti are brown and crisp on the outside and cooked soft in the middle.
About halfway through add the chicken to the baking tray so it will all be ready at once. Serve with a handful of steamed whole green beans.