Name: Greek-Style Chicken & Potato Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 300–350g chicken breast, diced; 2 medium potatoes, cut into small 1–2cm cubes; 1 medium onion, sliced; 2–3 garlic cloves, finely chopped or crushed; 100–150g mushrooms, sliced, optional; 1 × 400g tin chopped tomatoes; 100ml chicken stock; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tbsp olive oil; ½ lemon; 50g feta, crumbled; 40–50g pitted olives, roughly chopped or left whole; Small handful fresh parsley, chopped, optional; Salt and freshly ground black pepper

Method

10 mins prep25 mins cook35 mins total

Put the diced potatoes in a microwave-safe bowl with a splash of water, cover loosely and microwave for 6–8 minutes until just beginning to soften. Alternatively, parboil for 6–7 minutes, then drain well.
Heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and black pepper, fry for 4–5 minutes until browned, then transfer to a plate.
Add the drained potatoes to the same pan and fry for 4–5 minutes, turning occasionally, until lightly golden.
Add the onion and mushrooms, if using, and cook for 3–4 minutes until softened. Stir in the garlic, oregano and smoked paprika for 30 seconds.
Return the chicken to the pan. Pour in the chopped tomatoes and stock, bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender and the sauce has thickened.
Squeeze over the lemon juice, adjust the seasoning and finish with the olives, feta and parsley.