How to make 6 people Moroccan chicken and potato salads? Moroccan chicken and potato salad recipes and ingredient shared on our page.
750 gram waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
120 gram spring onions, chopped
1 tsp Spanish smoked paprika
4 large chicken breasts, skins removed and cut into wide strips
salt and freshly ground black pepper
Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well and quarter each potato. Put into a large bowl.
Whisk together the lemon juice, 4 tbsp oil, the mint and chillies. Season with salt and pepper. Pour over the potatoes then leave to cool. Strir in the spring onions.
Mix the remaining oil with paprika. Add the chicken and mix well.
Preheat the grill. Lay out the chicken on a foil lined tray and cook under the grill for 8-10 minutes, turning once. Toss the chicken with the potato salad and serve.
This makes a wonderful al fresco lunch and is great for the barbecue. Cook the chicken for 8-10 minutes and mix with the potato salad. Your enjoy meal!