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Spiced Chicken & Marinated Potato Salad

To make the marinated potatoes:
Wash the potatoes & put in a pan of cold salted water.
Bring to the boil & cook til tender.
Meanwhile, combine the oil, vinegar, mirin, chilli, garlic, lemon juice/zest & dill in a container large enough to hold the potatoes.
Once the potatoes are cooked, strain them & while still hot, put in the container. Ensure the marinade covers all the potatoes. If it doesn't, add equal parts white wine vinegar & extra virgin olive oil.
Leave to cool, cover & refrigerate until needed.


  • For the chicken

  • 8 Chicken Thighs

  • 1tbsp Garam Masala

  • 1tsp Ground Cumin

  • 1tsp Ground Coriander

  • 2 Sprigs Thyme

  • 1 Lemon Zest & Juice

  • 50ml Extra Virgin Olive Oil

  • Salt & Pepper

  • For the salad

  • 100g Marinated Kipfler Potatoes

  • 1 Red Capsicum

  • 1 Bunch Flat Leaf Parsley

  • 2 Spring Onions


  • 1.

    For the chicken, combine all the ingredients & rub over the chicken. Leave to marinate for at least an hour, or overnight.

  • 2.

    Spray the capsicum with oil & roast in a hot oven (180c) for 20 minutes or until the skin starts to blister. Put in a bowl & cover with cling wrap until cool. (This makes the removal of the skin easier)

  • 3.

    Remove & discard the skin from the capsicum & slice into 1/2 cm pieces.

  • 4.

    Pick the leaves from the parsley & wash.

  • 5.

    Finely slice the spring onion.

  • 6.

    Slice each of the marinated potatoes in half. (retain some of the marinade & use to dress the salad)

  • 7.

    Combine the salad & set aside.

  • 8.

    Cook the chicken in a grill pan for 8 minutes on each side. Allow to rest for 5 minutes.

  • 9.

    Dress the salad.

  • 10.

    Serve with a wedge of lemon.

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