Name: Lemony chicken skewers, herbed new potatoes & apple coleslaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 skinless, boneless chicken breasts cut into bite-sized cubes; 50ml low-fat natural yogurt; juice and zest ½ lemon; 1 garlic clove crushed; 1 tbsp finely chopped tarragon; 300g new potato; 1 tbsp rapeseed oil; ½ tbsp finely chopped parsley; ½ tbsp finely chopped mint; ½ tbsp snipped chives; 100ml low-fat crème fraîche; 1 tsp wholegrain mustard; juice 1 lemon; 100g fennel trimmed and roughly grated; 100g small white cabbage cored and finely shredded; 1 carrot roughly grated; 1 sharp Green apple such as Granny Smith, grated

Lemony chicken skewers, herbed new potatoes & apple coleslaw

2 skinless, boneless chicken breasts
cut into bite-sized cubes

For the marinade

For the herbed new potatoes

300g new potato
1 tbsp rapeseed oil
½ tbsp finely chopped parsley
½ tbsp finely chopped mint
½ tbsp snipped chives

For the apple coleslaw

100ml low-fat crème fraîche
1 tsp wholegrain mustard
juice 1 lemon
100g fennel
trimmed and roughly grated
100g small white cabbage
cored and finely shredded
1 carrot
roughly grated
1 sharp Green apple
such as Granny Smith, grated

Method

step 1
If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
step 2
Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
step 3
While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
step 4
Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
step 5
Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').