This is a super easy dish that’s packed with flavour despite using very few ingredients.
4 chicken breasts
25g butter (substitute with olive oil if making dairy free)
2 teaspoons of ground coriander
2 teaspoons of ground cumin
400g mini/ baby potatoes
1/2 pint of chicken stock (choose gluten free stock cubes if necessary)
750g tomatoes (locally grown if available) *I didn’t have enough today to topped up with some mini plum tomatoes- but just use regular ones if you’re prepared!
Splash of tobasco sauce
Squeeze of lemon juice
Handful of chopped coriander
Cut the chicken into bite size pieces
In a large pan or casserole pot heat the butter
Add the chicken and cook for around 8mins until it’s nicely coloured
Meanwhile cut the potatoes in half if they’re a little bigger or leave whole if they’re really little
Add the ground cumin and ground coriander and cook for a further minute to coat the chicken
Add the potatoes and the stock
Put a lid on and cook for around 10mins to soften the potatoes. Remove the lid and cook for a further 3mins.
Meanwhile cut the tomatoes into quarters (I cut the mini plum tomatoes in halves but like I say- use all normal tomatoes if you can- it works better)
Add the tomatoes to the pan and cook on a medium heat for around 5mins, stirring occasionally. The tomatoes will start to break down and should thicken the sauce slightly.
Add a good splash of tobasco
A squeeze of lemon juice
And a good handful of fresh coriander
So simple and so tasty!
- Serve in bowls to retain that sauce!