Name: Spiced chicken and potato fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 medium chicken breast fillet, skinned; 600g potatoes; 3 cloves of garlic, minced; 1 tsp oregano; 1 tsp smoked paprika; ½ tsp cayenne; 1 tsp ground cumin; 1 Tbsp tomato purée; 1 Chicken stock cube; ½ red bell pepper; 1 large handful of spinach; 1 small cooked or barbecued corn on the cobs ( or 1 small tin, drained); Coriander leaves; Olive oil

Spiced chicken and potato fry

1 Jul 2021

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This spiced chicken and potato fry is a perfect midweek family meal. If you don’t want it too spicy, leave out the cayenne; if you like real heat, add more cayenne or serve it with jalapeno. The dish is dairy- and gluten-free. Serve it with salsa or a crispy green salad on the side.

Ingredients

2 medium chicken breast fillet, skinned
600g potatoes
3 cloves of garlic, minced
1 tsp oregano
1 tsp smoked paprika
½ tsp cayenne
1 tsp ground cumin
1 Tbsp tomato purée
1 Chicken stock cube
½ red bell pepper
1 large handful of spinach
1 small cooked or barbecued corn on the cobs ( or 1 small tin, drained)
Coriander leaves
Olive oil

Instructions

Cut the bell pepper into 3cm chunks. Cut off the corn kernels from the cob, using a sharp knife. Set aside.
Cut the chicken into small cubes or strips.
Peel (if not organic) then dice the potatoes. (The potato and chicken pieces should be the same size - about 2cm).
Heat a drop of oil in a large pan and brown the chicken. Season with salt and pepper, add the garlic , tomato purée and herbs. Sir for a minute, then add a cup of water and the stock cube. Add the red pepper, cover the pan and gently cook for 15 minutes.
Meanwhile, deep-fry the potatoes in another pan or put them in a baking tray and roast in a hot oven for about 25 minutes until golden and crispy. Drain the fried the potatoes on a plate, lined with paper kitchen towel. Keep them warm.
Add the corn and spinach to the chicken. Turn up the heat and cook for about 3 minutes, then take off the lid and reduce the liquid into a thick sauce.
Carefully fold in the potatoes, and toss until they are well covered with the sauce.
Serve warm, garnished with chopped coriander.