Chicken Chilli & Roast Potatoes

serves 4

Ingredients

Chicken chilli:

800g chicken mince
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp cumin
1 tbsp smoked paprika
2 tsp dried oregano
400g tomato passata
500ml chicken stock
1 tin kidney beans, drained

Crispy potatoes:

500g potatoes, peeled and cubed
olive oil
salt

Method

Chicken chilli:

1. Heat a large pan over medium heat and brown the chicken mince, breaking it up as it cooks.

2. Add the onion, cumin, smoked paprika, and oregano. cook for a few minutes until the onion softens and everything smells fragrant.

3. Stir through the tomato passata, then add the garlic and cook for another minute.

4. Pour in the chicken stock, add the kidney beans, and bring to a gentle simmer.

5. Reduce heat and let the chilli cook for 25–30 minutes, stirring occasionally, until thick and flavourful.

Crispy potatoes:

1. While the chilli is cooking, preheat oven to 200°C.

2. Toss the cubed potatoes with olive oil and salt, then spread out on a baking tray.

3. Roast for 35–40 minutes, turning once, until golden and crispy.

4. Spoon the chicken chilli into bowls and top with crispy potatoes.

5. Add anything you like on the side — yoghurt, avo, cheese, or just enjoy it as is.