main meals

Ingredients

	800 g potato(es), (use 4 potatoes) peeled and cut into thick chips
	5 spray low-fat cooking spray
	50 g polenta, instant
	1/2 teaspoon ground coriander
	1/2 teaspoon ground cumin
	1/2 teaspoon paprika, ground
	1 pinch salt, and freshly ground black pepper
	8 medium skinless chicken drumstick
	1 portion lettuce, to garnish

Instructions

• Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
  
  
• Tip the potato chips into a large roasting pan (preferably non-stick) and spray them 4 or 5 times with low fat cooking spray, tossing to coat. Season with salt and pepper, then roast for 20 minutes.
  
  
• Meanwhile, mix the polenta with the ground coriander, ground cumin and paprika in a large bowl or polythene bag. Season with salt and pepper. Add the chicken drumsticks, then toss to coat them in the spicy polenta. Arrange on a baking sheet.
  
  
• Turn the chips over so that they brown evenly. Transfer the chicken drumsticks to the oven and bake below the chips for a further 25 minutes, turning them after 15 minutes. Serve with a green salad garnish.

Notes

• As an alternative to spicy drumsticks, mix 2 tsp mixed dried herbs into the polenta instead of the ground spices.