Peruvian style Chili and Garlic chicken with new potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potatoes in a pan of lightly salted water for 15-20 minutes until they are nearly cooked but still a little firm.

Step 2

Drain and set aside in the pan with the lid on.

Step 3

Meanwhile, heat the butter in a wok-style frying pan or sauté pan over medium heat.

Step 4

Gently fry the chicken breasts until they are sealed and slightly browned.

Step 5

Add the lemon slices, bay leaves and stock and season with salt and pepper.

Step 6

Cover and bring to a simmer.

Step 7

Cook for about 20 minutes, or until the chicken is just cooked but still moist.

Step 8

Remove the pan from the heat.

Step 9

Lift the chicken out of the pan, wrap in foil to retain moistness and set aside.

Step 10

Leaving the stock in the pan, return to the heat.

Step 11

Add the nearly cooked new potatoes, turn the heat up to medium/high and continue to cook, uncovered, for about 15 minutes, tossing frequently until the remaining liquid has evaporated from the pan.

Step 12

Remove the pan from the heat, fish out the bay leaves and discard.

Step 13

There is no need to remove the lemon slices as they will have softened and will taste delicious.

Step 14

Cover the pan and set aside.

Step 15

Heat the oil in a large saucepan.

Step 16

Add the onions and garlic and cook gently over very low heat for about 5 minutes, or until softened.

Step 17

Add the chillies, peanuts, cinnamon, cheese and cumin and mix together.

Step 18

Cook for 5 minutes.

Step 19

Meanwhile, unwrap the cooked chicken and tear into generous strips.

Step 20

Add to the peanut mixture, stir in the yogurt and season with salt and pepper.

Step 21

Gently heat through.

Step 22

Serve with the deliciously flavoured sautéed potatoes and maybe some simple wilted spinach.