Serves 6 | Prep & Cooking time | 1h45m


– 2 tbsp HOF thyme extra virgin olive oil
– 3 large potatoes, chopped into 1 cm cubes
– 1/2 tsp ground coriander
– 2 garlic clove, crushed
– 1 squeezed lemon juice
– 1/2 tsp ground turmeric
– 4 skinless, boneless chicken breast, cut into small chunks
– 200g mixed olives, pitted
– Sea salt and black pepper to taste

Heat half the olive oil in a large pan with the chicken pieces, turning occasionally for about 8 minutes until slightly browned on all sides. Pour in the lemon juice, adding the potatoes, olives, garlic, coriander, turmeric, salt and black pepper, making sure the ingredients are blended together. Add hot water, enough to just cover the potatoes, cover and simmer for about 45 minutes, until the potatoes and chicken are tender and the sauce has reduced. Finally, drizzle the remaining olive oil and serve.