Spanish Chicken with Roast Potatoes

Yum! Lots of different tastes and really easy to make! What more do you need?

Ingredients:

2 chicken breasts (chopped into pieces)

chorizo

chopped tinned tomatoes x 400g

2 tbspn tomato puree

1 lemon

2 cloves garlic (finely chopped)

black or green olives

1 tbspn basil

1 tbspn ground pepper

handful of chopped spring onions

1 onion (finely chopped)

4 or 5 mushrooms

• Heat olive oil in a deep frying pan and add the chicken and garlic. Season with the juice of half a lemon, pepper, tomato puree and basil.
• Add the chorizo and onions and leave the juices from the chorizo to cook with the chicken
• Then add the spring onions and mushrooms and pour in the tinned tomatoes
• Add the olives and leave to simmer for 10mins
• Serve with some fresh basil

Roast Potatoes:

I parboil my potatoes for around 7 mins in boiling water. Drain the potatoes and place in an oven dish . Add some sunflower oil and season with black pepper and rosemary. Leave in the oven for 30 -40 mins on gas mark 6/ 190 degrees celsius.