Roasted coriander and cumin flavoured chicken is served with tender, turmeric spiked, sautéed potatoes.
For the chicken:
Pre-heat oven 200C/F/Gas Mark.
Grind the coriander and cumin in a pestle and mortar. Place into a bowl and add the chicken with the coriander and lime.
Leave to marinade for 15 minutes.
Heat a frying pan add a touch of oil, and colour the chicken.
Place into the pre-heated oven for 15 minutes.
For the spiced potatoes:
Peel and cube the potatoes.
Boil the potatoes until soft, then drain.
Heat the vegetable oil in a frying pan add the cumin, tumeric, cook for 1 minutes until fragrant.
Then add the cooked potatoes to the pan and warm through for 2 minutes.
Finish with the coriander and serve with the chicken.
Nutritional analysis per serving (4 servings)
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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