Moroccan Potatoes with Cumin and Yogurt Chicken

Ingredients

• 150g natural yogurt
• 1 tsp ground cumin
• 2½ tsp harissa paste
• 500g chicken breast, diced
• 800g new or salad potatoes, diced
• 1 tbsp oil
• 1 tbsp chopped parsley (optional)

Method

1. Mix together the yogurt, cumin and ½ tsp harissa paste and stir in the chicken, leave to marinate for 5 minutes.
2. Meanwhile, boil the potatoes for approx 8 minutes until tender, drain.
3. Thread the chicken pieces onto 4 skewers and grill for 12-15 minutes turning occasionally until cooked throughout.
4. While the chicken is cooking, heat the oil in a large frying pan and fry the potatoes with the remaining harissa paste for 2-3 minutes.
5. Garnish with chopped parsley before serving (optional).

The kebabs can be cooked ahead and frozen, simply thaw and cook until piping hot.

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