This simple Moroccan chicken and potato salad recipe has been adapted to be suitable to make at a picnic on a beach. The chicken can be barbecued or grilled. You can obviously make it at home, on a hill, in a forest or wherever you want to. It tastes hot and fab anywhere. You could even take it to the kasbah!
Serves 6
Takes 25 minutes to make
Per serving:
281kcals
12.4g fat (2g saturated)
21.7g protein
22.2g carbs
3.2g sugar
0.2g salt
1. 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.
You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.
2. Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.
3. Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.
4. At the beach, light the barbecue, following the manufacturer's instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.
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