Cooking with potatoes: Good honest food|
Cooking with potatoes: Good honest food
An exotic way to serve your spuds
150g natural yogourt
1 tsp ground cumin
2½ tsp harissa paste
500g chicken breast, diced
800g new or salad potatoes, diced
1 tbsp oil
1 tbsp chopped parsley (optional)
How to make:
1. Mix together the yogourt, cumin and ½ tsp harissa paste and stir in the chicken, leave to marinate for 5 minutes.
2. Meanwhile, boil the potatoes for approx 8 minutes until tender, drain.
3.Thread the chicken pieces onto 4 skewers and grill for 12-15 minutes turning occasionally until cooked throughout.
4.While the chicken is cooking, heat the oil in a large frying pan and fry the potatoes with the remaining harissa paste for 2-3 minutes.
5. Garnish with chopped parsley before serving (optional).
The kebabs can be cooked ahead and frozen, simply thaw and cook until piping hot.
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