Chicken wings with potatoes and bell peppers

1. 1 Chicken wingspack 900 g ≈ $4.51 200 g
2. 2 Potatoes≈ $2.19 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 40 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Carrots≈ $1.50 per kg 20 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Turmeric to taste
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the wings, pat dry, salt, pepper and sprinkle with turmeric.

2. In a heavy skillet heat oil and fry the wings for 4–5 minutes on each side until golden brown, transfer to a plate.

3. In the same skillet fry sliced onion⁴ into half rings and carrot⁵ slices for 4 minutes, add sliced peppers and fry another 2 minutes.

4. Peel the potatoes², cut into quarters and add to the vegetables, place the wings on top.

5. Pour 100 ml hot water, cover and simmer on low heat for 25 minutes, until potatoes² are tender and meat pulls away from the bone.

6. Add garlic⁶ pushed through a press, cook another 2 minutes.

7. Sprinkle chopped dill⁷ and serve.