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Moroccan potatoes with cumin and chicken

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

1. Mix together the yogurt, 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).
Advice: The kebabs can be cooked ahead and frozen, simply thaw and cook until piping hot.

User comments

 
another free recipe every day






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