Moroccan chicken and potato salad
(from Elyce123’s recipe box)
Source: delicious. August 2005
Prep time: 10 minutes
Cook time: 25 minutes
Serves 6 people
Categories: August
Ingredients
- 750g waxy new potatoes
- 1 tbsp fresh lemon juice
- 6 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh mint
- 2 red chillies, deseeded and finely chopped
- bunch of spring onions, chopped
- 1 tsp Spanish smoked paprika
- 500g mini chicken breast fillets
Directions
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Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl. Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions, then chill.
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Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Chill until ready to cook.
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Place the chicken on a foil-lined tray, and cook under the grill for 8-10 minutes, turning once, until tender. Toss the chicken with the potato salad and serve.