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Jalapeño chicken with aromatic magenta potato crisps
By Fatima Asif Latif
Bismillah hir Rahman nir Raheem
1 chicken 🍗 cut, cleaned, washed & drained.
3 tablespoons Jo Jo's quality jalapeño sauce
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon cumin
¼ teaspoon tumeric
Cook with 2 tablespoons oil. When almost cooked. Add chopped fresh coriander.
Serve with roti & aromatic magenta potato crisps.
For potatoes I used magenta love potatoes cut into thin slices. Fry till crispy. Season with Robertsons Aromatic Roast Potato Seasoning.
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