Moroccan style crispy chicken on creamy potatoes

Ingredients

2 cooked chicken legs
3 medium sized potatoes, cubed
Handful of coriander, chopped
Handful of walnut halves
Handful of raisins & sultanas
1 tbsp oil
1/2 tsp cinnamon
1/2 tsp paprika
1 tsp cumin
1 Kaffir lime leaf
1/4 tsp salt
1/2 tsp pepper
DUG Original

Method

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.

servings

minutes

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