20g fresh coriander
20g flat-leaf parsley
3 garlic cloves, peeled
2 tsps ground cumin
2 tsps ground coriander
2 tsps smoked paprika
1 tsp sea salt
1/2 tsp ground black pepper
juice of 1/2 lemon
2 tbsps olive oil
650g fresh chicken breasts
500g white potatoes, scrubbed
500g large tomatoes
60g pitted Kalamata olives
a small handful of rocket leaves (per person)
a drizzle of balsamic vinegar (per person)
Place the fresh herbs, garlic, dried spices, lemon juice and half of the olive oil into a blender and blend well.
Place the chicken breasts in a large bowl. Add the blended mixture and rub it into the
chicken. Allow to marinate for 30 minutes.
Preheat oven to 180˚C/350˚F. Prepare a large wide-based ovenproof dish. Cut the potatoes and tomatoes into thick discs.
Pour a little oil into the bottom of the ovenproof dish and add the potatoes and tomatoes in several layers, seasoning with salt and freshly ground black pepper, and
scattering with olives.
Lay the chicken breasts over the potatoes and tomatoes. Drizzle with the remaining
oil. Cover loosely with foil and bake for 1-11/2 hours. The chicken should be cooked
throughout and the potatoes tender.
Serve with rocket leaves and a drizzle of balsamic vinegar.
Store any leftovers in an airtight container