This is an ideal dish to prepare in advance, keep in the fridge and just pop in the oven half an hour before you want to eat.  It is also a very easy recipe to increase the ingredients to serve more people.

INGREDIENTS: to serve two

Large handful potatoes
2 onions, chopped
1 heaped teaspoon turmeric
1 teaspoon ground cumin
1 lemon
Bunch of fresh coriander, roughly chopped
1 red pepper
4cm fresh ginger root
2 chicken breasts
Olive oil or oil of choice

METHOD:

Peel and chop the potatoes into 2.5cm cubes. Simmer in a saucepan for a few minutes and then drain and allow to steam dry.

Place the turmeric and cumin into a large bowl.   Finely grate in the lemon zest and add the roughly chopped coriander.  De-seed the red pepper and roughly chop.   Peel and slice the ginger root into match sticks.   Add all of these to the bowl.    Cut three slices from the lemon and reserve;  squeeze the remaining juice into the bowl and mix well.

Shake the potatoes (to slightly roughen) and add them to the bowl along with the chopped onions and chicken breasts.   Add a good glug of oil, season with sea salt and freshly ground black pepper and toss well.

Remove the chicken breasts.  Spread the potato mix in a single layer in a baking tray (approximately 15cm x 20cm).  Top with the lemon slices and then the chicken.  Drizzle with oil.

Bake for 25 to 35 minutes at 400°F, Gas 6 until golden brown and the chicken is cooked through.

This is rather nice served with bowl of cold probiotic yoghurt as a side.

Slightly adapted from Jamie Oliver‘s superb recipe.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.