Lemon and Ginger Chicken with New Season baby Potatoes

This dish is so fresh and zingy very summery. The best part about this is nearly everything cooks together in the oven.
You can even prepare this the night before and have it ready in the fridge after work pop it in the oven. It's that easy.

Serves 4
Preparation 25 minutes including par boiling the baby potatoes
Pre heat oven to 200 degrees


Ingredients
400-500 grams of baby potatoes
4 chicken breasts sliced into large pieces
1 red pepper chopped roughly and deseeded
1 red onion sliced roughly
1 thump size of ginger grated or finely sliced into match sticks
1 large lemon sliced keep half for squeezing over the dish before cooking
2 handfuls of roughly chopped fresh
corainder ( keeping back a little to serve )
1 large teaspoon of tumeric
2 teaspoons of cumin
1 finally sliced deseeded chilli
Sea salt and fresh pepper
Splash of olive oil

Method:
Place the potatoes in a large pot
Boil the kettle and add the hot water to the pan.
Cook potatoes for 10 minutes or until they feel just a little tender when pricked with a knife.
Drain in a colander and place to the side.
Mean while the potatoes are cooking
Slice the peppers,chilli, red onion, ginger and lemon.
Place in a bowl with the chicken, turmeric, cumin, coriander and olive oil
Finally add the par cooked baby potatoes.
Toss everything together in the bowl and season.
Place in a oven proof dish and squeeze over a little more lemon juice and oil.
Put tray in oven and cook for 30 minutes.

If you are worried about cooking chicken correctly don't be if your very nervous just cut a bit of chicken and see is it cooked through.

Serve on a platter with chopped coriander and yogurt.