Spicy chicken with raita potatoes Recipe

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serves:

2

Cost:

not

Total Time:

00:00

Prep:

01:00
marinating

Cooking:

00:20

Nutrition per portion

RDA
Calories 370 kCal 19%
Fat 9g 13%

Spreading spicy harissa paste on chicken really livens up this meal.

Ingredients

  • 2 boneless chicken breasts skinned and thickly sliced
  • 1 1/2tsp harissa paste (a spicy paste available in supermarkets)
  • 1/2tsp paprika
  • 1tbsp olive oil
  • 250g new or salad potatoes, scrubbed and quartered
  • 1tbsp lemon juice
  • 2tbsp low fat Greek yogurt
  • 2 spring onions, sliced
  • Salt and pepper
  • Handful of fresh mint, roughly chopped

Method

  • Mix together the chicken, harissa paste, paprika and olive oil. Cover and place in the fridge for at least one hour.

  • Add the chicken to a hot griddle pan and cook for 8-10 minutes, turning at least once or until thoroughly cooked.

  • Meanwhile place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15-20 minutes or until tender. Drain and allow to cool slightly.

  • Mix together the lemon juice and Greek yoghurt, then add the spring onions and potatoes. Season to taste.

  • Arrange the potato salad on a plate with the spicy chicken and sprinkle over the chopped mint. Serve immediately.

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