Spicy Chicken with Raita Potatoes

Ingredients 

• 2 boneless chicken breasts skinned and thickly sliced
• 1 tsp Harissa paste
• 1 tsp paprika
• 1 tbsp olive oil
• 250g new or salad potatoes, scrubbed and quartered
• 1 tbsp lemon juice
• 2 tbsp Greek yoghurt (0% fat)
• 2 spring onions, sliced
• Salt & pepper
• Handful of fresh mint, roughly chopped

Method:

1. Mix together the chicken, Harissa paste, paprika and olive oil.  Cover and place in the fridge for at least one hour.
2. Add the chicken to a hot griddle pan and cook for 8-10 minutes, turning at least once or until thoroughly cooked.
3. Meanwhile place the new potatoes in a pan of lightly salted boiling water.  Cover and simmer for 15-20 minutes or until tender.  Drain and allow to cool slightly.
4. Mix together the lemon juice and Greek yoghurt, then add the spring onions and potatoes.  Season to taste.
5. Arrange the potato salad on a plate with the spicy chicken and sprinkle over the chopped mint. Serve immediately.

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