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Indian Roasted Chicken with Potato Salad https://www.metro.ca/userfiles/image/recipes/poulet-roti-indienne-salade-pommes-terre-10846.jpg PT40M PT30M PT1H10M
Preheat oven to 375°F.Cut the potatoes into small cubes.Bring a large pot of salted water to a boil and cook the potatoes 8-10 minutes.Drain and transfer to a baking tray lined with parchment paper.Sprinkle boiled potatoes with ½ of the olive oil and season with ½ of the Indian spice mix.In a bowl, coat chicken breasts with the rest of the olive oil and mix of Indian spices.Place the chicken on the baking tray with the potatoes and cook in the oven for 20 minutes (chicken should reach an internal cooking temperature of 165°F). .Chop coriander and shallotPrepare the salad.In a large bowl, mix cooked potatoes with peas, coriander and shallot.Add the pumpkin seeds and poppy seeds.Serve the chicken with the potato salad and a dollop of yogurt.
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4 g coriander 1 Tbsp. (15 mL) pumpkin seeds 2 c. à thé (10 ml) poppy seeds 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) Indian spice mix 3/4 tasse (180 ml) green peas 2 chicken breast 2 Yukon Gold potatoes 1/4 cup (60 mL) yogurt 1 french shallot
Indian Roasted Chicken with Potato Salad

Indian Roasted Chicken with Potato Salad

Rate this recipe
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2
portions
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    coriander
  • 1 Tbsp.
    (15 mL)
    pumpkin seeds
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  • 2 c. à thé
    (10 ml)
    poppy seeds
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 l SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    Indian spice mix
  • 3/4 tasse
    (180 ml)
    green peas
  • 2
    chicken breast
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    11.00/kg


    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    $9.99 /lb

    BONELESS SKINLESS 22.02/kg


  • 2
    Yukon Gold potatoes
  • 1/4 cup
    (60 mL)
    yogurt
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  • 1
    french shallot
Imprimer ma sélection

Preparation

Preheat oven to 375°F.

Cut the potatoes into small cubes.

Bring a large pot of salted water to a boil and cook the potatoes 8-10 minutes.

Drain and transfer to a baking tray lined with parchment paper.

Sprinkle boiled potatoes with ½ of the olive oil and season with ½ of the Indian spice mix.

In a bowl, coat chicken breasts with the rest of the olive oil and mix of Indian spices.

Place the chicken on the baking tray with the potatoes and cook in the oven for 20 minutes (chicken should reach an internal cooking temperature of 165°F). .

Chop coriander and shallot

Prepare the salad.

In a large bowl, mix cooked potatoes with peas, coriander and shallot.

Add the pumpkin seeds and poppy seeds.

Serve the chicken with the potato salad and a dollop of yogurt.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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