Sweet and tangy fried chicken with baked potatoes, sour cream and roasted garlic

The chicken:

Marinate chicken breasts for at least an hour. For the marinade, combine 1tbsp mustard paste, 2 tbsps of any natural vinegar that you have, 3 tbsps of brown sugar or honey and 3 tbs of olive oil or vegatable oil in a big bowl. Salt and pepper to taste. And some chilli flakes if you like. Set aside half of this mixture in another bowl for glazing later. Marinate the chicken in the other half.

Fry the chicken on high heat in vegetable oil and coat generously with the glaze after it cools a bit.

The potatoes:

Bake or boil potatoes and skin them. Cut a little cross into each of them to open them up a little. For the sour cream whip one cup of cream lightly and add the juice of one lemon, some salt and chopped chives or green onions. Pour and drizzle over the potatoes. Roast the garlic in their skins when baking the potatoes. They will turn all sweet and creamy and yummy. Take some of the garlic cloves and skin them and just squeeze the mushy garlic into the cuts in the potatoes. Garnish the rest of the cloves on the dish. Viola!