Moroccan Style Crispy Chicken On Creamy Potatoes

Serves: 2

30 mins

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Ingredients

2 cooked chicken legs
3 medium sized potatoes, cubed
Handful of chopped coriander
Handful of walnut halves
1 tbsp oil
1 tsp cumin
1/4 tsp salt
1/2 tsp pepper

Steps

In a bowl, add your chicken and cover with oil, cinnamon, paprika, cumin, kaffir, some raisins, salt & pepper. Rub the oil and spices into the chicken and set aside
Boil a pan of salty water, cook your cubed potatoes for 10-15 mins until soft enough to mash
Drain potatoes and mash. Adding a little DUG Original at a time until you have the consistency you like. Add some of your coriander and season to taste
Quickly pan fry your chicken skin side down for 3-4 mins on a medium heat or until the skin has crisped up and is a dark golden brown
Serve your chicken on top of your creamy potatoes and top with any cooking juices, dried fruit, walnuts & coriander. Season to taste

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