Crispy Baked Potatoes with Chicken Breasts in a Creamy Yoghurt Sauce

Crispy baked potatoes with chicken breasts in a creamy yoghurt sauce
Serves: 2

This is a delicious and really healthy recipe for those of us watching our weight/cholesterol.

Ingredients:

• 2-4 whole baking potatoes (Woolies are the best!)
• Splash of olive oil
• Salt
• 2-4 chicken breasts
• 2 Shallots or 1/2 an onion, chopped very finely
• Black pepper, freshly ground
• 1 chicken stock cube
• 1/2 cup of boiled water
• 1 clove of garlic, crushed (if you like garlic!)
• 2 teaspoons of paprika
• 1/2 teaspoon cumin
• 500g fat free plain yoghurt
• Your choice of veg to serve (I like a mix of cauliflower and broccoli as they go extremely well with the sauce)

Method:

1. Bake the potatoes well in advance, they need around 90 minutes depending on the size. Preheat the oven to 180 degrees. Place the unpeeled potatoes whole in a roasting tray and rub olive oil and salt over them. Bake them in the oven for around 90 minutes, keeping an eye that they don't get too brown and hard.
2. Place your stock cube, the water, the shallots, black pepper and chicken breasts in a non-stick pan and cook over medium heat. This is a wonderful cooking method as it requires no oil. It really doesn't require a lot of water, if the water reduces a lot, it's ok, as that will help the chicken to brown. But if the onions are getting dried or burned, top up with a little water. Simmer for around 15 minutes. Do not add salt at this point as the stock can be quite salty.
3. Add the paprika and cumin, followed by the yoghurt. Let this sauce simmer for a while and thicken a bit.
4. Steam or boil your vegetables, you shouldn't need to add any butter as the sauce will go well with the veg.
5. Plate up by cutting a cross through the top of the potatoes, give them a little squeeze and then place the chicken and veg, with a generous helping of the sauce on top. Finish with a sprinkling of paprika, some chopped basil and some freshly ground black pepper.