Diced Potatoes With Chicken From The Oven

Wash and dice the potatoes. Bring water to a boil in a saucepan. Add salt, then the potatoes. Boil for 15 minutes or until the potatoes are tender. Drain the water.

Heat olive oil along with butter in a skillet over medium-high heat. Add the boiled potato cubes, salt, black pepper, and salad herbs. Fry the diced potatoes until golden brown.

Wash and dice the chicken thighs. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken thighs, cayenne pepper powder, black pepper powder, turmeric, curry powder, coriander powder, cinnamon powder, and bay leaves. Crumble the chicken stock cube over the skillet. Cook for 3-4 minutes.

Add the chopped yellow onion and cook for 2-3 minutes. Add the tomato paste and water. Simmer until combined. Add the salad seasoning, heavy cream, and honey. Simmer for 5 minutes over high heat or until the sauce thickens. Keep an eye on it.

Spread the diced potatoes with the chicken mixture over a dish. Sprinkle some grated cheese on top.

Place the potato and chicken dish in a preheated oven at 200°C. Bake for 12-15 minutes or until the cheese is melted.