|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)
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
Griddled lamb steaks with warm potato salad
The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
This campaign was originally produced in the framework of a programme co-financed by the European Union