|Sat Fat 1.7g||8|
Heat the oil in a large non-stick frying pan, add the onion and fry for 2 minutes until soft. Add the potatoes, garlic, cumin and chilli and cook for a further minute, stirring.
Add the chicken, canned tomatoes, then half fill the can with water and add this to the pan. Bring the mixture to the boil then simmer uncovered for 14 minutes until the potatoes are tender and the sauce thickened slightly. Stir in the coriander and season to taste. Serve in bowls with green beans.
650g Salad potatoes, halved
2tbsp olive oil
1 onion, chopped
2tsp ground cumin
½tsp dried chilli flakes
300g cooked chicken, cut into bite-sized chunks
1 (400g) can chopped tomatoes
3tbsp chopped fresh coriander (optional)
2 garlic cloves, crushed (optional)
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
Looking for the perfect roasted potato recipe? Look no further! Taking just 10 minutes to prep this is easy for beginners!
This campaign was originally produced in the framework of a programme co-financed by the European Union