|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)
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
Easy to make but no less delicious, dauphinoise potatoes are a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
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This campaign was originally produced in the framework of a programme co-financed by the European Union