Chicken with Middle Eastern Spiced Potatoes and Mint Dressing
Succulent chicken with Middle Eastern flavours.
My Own Food Bag
This dish most recently appeared in My Own Food Bag on Sunday, 30 April 2017.
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
- 300g chicken thighs
- 2-3 tablespoons mint dressing
- 1 tablespoon picked coriander leaves *
- PREHEAT 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)
- 1 Cook potatoes in pot of boiling water for about 10 minutes, until tender. Drain then set aside to dry.
- 2 While potatoes cook, pat chicken dry with paper towels, trim any excess fat and season with salt.
- 3 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.
- 4 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.
- 5 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.
- TO SERVE divide Middle Eastern spiced potatoes between plates and top with chicken. Drizzle over mint dressing and sprinkle with coriander.
- SERVES 2
- Energy: 1890 kj / 452 kcal
- Protein: 19.3g
- Carbohydrate: 31.1g
- Fat: 26.9g