Moroccan Chicken and Potato Salad

  • 10 Jul - 16 Jul, 2021
  • Mag The Weekly
  • Cookery


· 750 g new potatoes

· 1 tablespoon lemon juice

· 6 tablespoons olive oil

· 2 tablespoons chopped mint

· 2 red chillies

· Bunch of spring onions

· 1 teaspoon Spanish smoked paprika

· 600 g chicken fillets


Put cooked potatoes into a bowl. Whisk together the lemon juice, four tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes. Grill the onions and keep aside. Mix the remaining oil with the paprika, add the chicken and mix well. Put both boxes into a cool box. Light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 10-12 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.