Chicken with Middle Eastern Spiced Potatoes and Mint Dressing

Chicken with Middle Eastern Spiced Potatoes and Mint Dressing

Ready in 25 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 30, 2017.

Succulent chicken with Middle Eastern flavours.


Ingredients

MIDDLE EASTERN SPICED POTATOES

  • 300g potatoes, diced 2cm
  • ½ brown onion, thinly sliced
  • 1 clove garlic, finely diced
  • 2 teaspoons grated ginger
  • 1 teaspoon Middle Eastern spice mix
  • 1 tomato, diced 1cm
  • ½ capsicum, diced 2cm
  • 1 courgette, sliced 0.5cm

CHICKEN

  • 300g chicken thighs

TO SERVE

  • 2-3 tablespoons mint dressing
  • 1 tablespoon picked coriander leaves *

Steps

  1. oven to 220°C. Bring a small pot of salted water to the boil. Set aside a medium baking dish (measuring about 20 x 30cm)
  2. Cook potatoes in pot of boiling water for about 10 minutes, until tender. Drain then set aside to dry.
  3. While potatoes cook, pat chicken dry with paper towels, trim any excess fat and season with salt.
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for about 1 minute each side, until caramelized. Remove chicken from pan and place on a plate (chicken does not need to be cooked through yet). Keep pan on medium-high heat.
  5. Heat another drizzle of oil in pan (if needed) then add onion, garlic and ginger and cook for 1-2 minutes, until starting to soften. Add middle eastern spice mix and cook for a further 1 minute, until fragrant.
  6. Stir tomato, capsicum, courgette and cooked potato through onion mix and season with salt and pepper. Transfer mixture to baking dish, place chicken on top and pour over resting juices. Bake for about 7-8 minutes, until chicken is cooked through and vegetables are crisp and fragrant.
  7. divide Middle Eastern spiced potatoes between plates and top with chicken. Drizzle over mint dressing and sprinkle with coriander.

Nutritional Information

Energy 1890 kj
452 kcal
Protein 19.3g
Carbohydrate 31.1g
Fat 26.9g