METHODIn a large bowl, combine the diced chicken, olive oil, paprika, dried mixed herbs, garlic, lemon zest, lemon juice, crushed red peppers and a pinch of sea salt.
Set aside to marinade for 15 minutes (You can leave this to marinade longer in the fridge overnight).
To make the fries, preheat the oven to 180 degrees Fan/ 200 degrees C / Gas Mark 5.
Slice the potatoes and part-boil for 6-8 minutes until they are slightly soft.
Drain the potatoes and add them evenly to a baking tray and coat in a drizzle of olive oil, smoked paprika, mixed herbs, garlic powder and a pinch of sea salt.
Divide the chicken between 2 skewers and place onto the same baking tray.
Cook in the oven for 25-30 minutes until the chicken is cooked through and the fries are golden brown and crispy.
For the garlic sauce, add the yoghurt, garlic, parsley, lemon juice to a small bowl, mix and set aside.
To serve top the naan with the chicken, fries, sliced lettuce, cherry tomatoes and fresh parsley. Serve with a drizzle of the garlic sauce.
Serves: 2
Preparation: 15 mins
Cooking: 40 mins
Chicken:
2-3 chicken breasts, diced
1 tsp smoked paprika
1 tbsp mixed herbs
2 garlic cloves, minced
Juice of a lemon
Smoky fries:
3 medium Original Rooster Potatoes, sliced into fries
Drizzle of olive oil
Pinch of sea salt
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp garlic powder
1/4 tsp red pepper flakes
Garlic Sauce:
3 tbsp
1 tbsp fresh parsley, finely chopped
1 garlic clove, minced
Squeeze of half a lemon juice
2 naans, handful of cherry tomatoes, sliced cucumber, shredded lettuce, fresh parsley for serving