In a large pan heat the oil and add onion, garlic, courgettes and chicken, cook for 3-4 minutes.
Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.
Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.
4 Medium potatoes cut into small cubes
1tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small courgettes, thickly sliced
4 Skinless Chicken breasts cut into small chunks
6 Mini carrots, peeled and cut in half lengthways
6 Mini sweetcorns cut in half lengthways
300ml Chicken stock
50g Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Spicy Spanish chicken & potato stew
Spice up your mid week with this delicious and super easy to make stew
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!