Moroccan Potatoes with Cumin Chicken And Yogurt

The humble potato has long been a mainstay of the diet, and actually, they aren’t really humble at all. Potatoes are rich in potassium and contain the blood-pressure-lowering ingredient kukoamines.

They are also packed with minerals and vitamins including Vitamin C, B1, B6, B3, as well as magnesium, iron, phosphorous and zinc, carotenoids and natural phenols. All of which are not only good for keeping blood pressure low, but are great for overall health.

Potatoes are best served without frying them or adding butter or sour cream. They are excellent boiled and served as a side-dish or in salads.

Ingredients

• 150 g natural yogurt
• 1 tsp ground cumin
• 2 tsp harissa paste
• 500 g chicken breast, diced
• 750 g fluffy potatoes
• 1 tbsp oil
• 1 tbsp parsley, chopped

Preparation

• Mix the yogurt, cumin and ½ a teaspoon of the harissa paste together and stir into the chicken, leaving to marinate for at least 5 minutes.
• Boil the potatoes for around 7 to 8 minutes until tender before draining.
• Thread the chicken pieces onto skewers and grill them for 12 minutes, turning skewers occasionally.
• While the chicken is cooking heat the oil in a pan and add the potatoes and rest of the harissa paste.
• Garnish with the chopped parsley.

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