|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)
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
Atlantic Coast Seafood Chowder
This warming, golden chowder is filled with delicious potatoes, prawns, mussels and squid. It's super quick to make and sure to warm your cockles!
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
This campaign was originally produced in the framework of a programme co-financed by the European Union