Moroccan potatoes with cumin and yoghurt chicken

Moroccan potatoes 250x250

Moroccan potatoes with cumin and yoghurt chicken

Morroccan potatoes and chicken kebabs

Marinating the chicken with the harissa and yoghurt makes it very tender.

Serves 4

150g natural yoghurt
1 tsp ground cumin
2½ tsp harissa paste
500g chicken breast, diced
800g new or boiling potatoes, diced
1 Tbsp vegetable oil
1 Tbsp chopped parsley
4 skewers, soaked in water

Mix together yoghurt, cumin and ½ tsp harissa paste.
Stir in the chicken and leave to marinate for 5 minutes.
Boil the potatoes for approx 8 minutes or until tender, and then drain.
Thread the chicken pieces onto 4 skewers and grill for 12-15 minutes, turning occasionally until cooked through.
While the chicken is cooking, heat the oil in a large frying pan and fry potatoes with the remaining harissa paste for 2-3 minutes.
Garnish with chopped parsley before serving.

Tip: The kebabs can be cooked ahead and frozen, and then simply thaw and cook until piping hot.

Nutrition Information Panel

Per Serving [Serves 4]
Energy 1465 kJ
Protein 34.2g
Total fat
– saturated fat
8.7g
2.7g
Carbohydrates
– sugars
32.5g
1.9g
Fibre 3.6g
Gluten 5g
Sodium 131g
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