Roasted coriander and cumin flavoured chicken is served with tender, turmeric spiked, sautéed potatoes.


  • 4 chicken breasts

  • 1 tbsp coriander seeds

  • 1tbsp cumin seeds

  • 2 tbsp chopped coriander

  • zest of 1 lime

  • juice of lime

  • For the sautee potatoes

  • 3 large potatoes

  • 1 tbsp cumin

  • 1 tbsp tumeric

  • 2 tbsp vegetable oil

  • Handful chopped coriander


  • For the chicken:

  • 1.

    Pre-heat oven 200C/F/Gas Mark.

  • 2.

    Grind the coriander and cumin in a pestle and mortar. Place into a bowl and add the chicken with the coriander and lime.

  • 3.

    Leave to marinade for 15 minutes.

  • 4.

    Heat a frying pan add a touch of oil, and colour the chicken.

  • 5.

    Place into the pre-heated oven for 15 minutes.

  • For the spiced potatoes:

  • 1.

    Peel and cube the potatoes.

  • 2.

    Boil the potatoes until soft, then drain.

  • 3.

    Heat the vegetable oil in a frying pan add the cumin, tumeric, cook for 1 minutes until fragrant.

  • 4.

    Then add the cooked potatoes to the pan and warm through for 2 minutes.

  • 5.

    Finish with the coriander and serve with the chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 626kj
  • Fat Total 25g
  • Saturated Fat 5g
  • Protein 43g
  • Carbohydrate 60g
  • Sugar 3g
  • Sodium 135mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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