Spicy chicken with raita potatoes recipe

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serves: 2
Prep: 1 hr
Cooking: 20 min

Nutrition per portion

Calories 370 kCal 19%
Fat 9g 13%
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  • Spreading spicy harissa paste on chicken really livens up this meal.


    • 2 boneless chicken breasts skinned and thickly sliced
    • 1 1/2tsp harissa paste (a spicy paste available in supermarkets)
    • 1/2tsp paprika
    • 1tbsp olive oil
    • 250g new or salad potatoes, scrubbed and quartered
    • 1tbsp lemon juice
    • 2tbsp low fat Greek yogurt
    • 2 spring onions, sliced
    • Salt and pepper
    • Handful of fresh mint, roughly chopped


    • Mix together the chicken, harissa paste, paprika and olive oil. Cover and place in the fridge for at least one hour.

    • Add the chicken to a hot griddle pan and cook for 8-10 minutes, turning at least once or until thoroughly cooked.

    • Meanwhile place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15-20 minutes or until tender. Drain and allow to cool slightly.

    • Mix together the lemon juice and Greek yoghurt, then add the spring onions and potatoes. Season to taste.

    • Arrange the potato salad on a plate with the spicy chicken and sprinkle over the chopped mint. Serve immediately.

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    (27 ratings)
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