One pot chicken with potato and tomatoes

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!

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