Full Recipe

Aromatic Chicken Pieces with Agria Potatoes


Emma’s been visiting us for the last week so Mike and I have been lucky to have her home cooking. As I’ve been doing, she kept it easy and used up a few of the products I’d bought last weekend at the market. She based this on one I’d come up with years ago and definitely made it easier. So this week’s recipe is slow-cooked and simple
Ingredients (For 3)

– 3 Chicken Marylands – from Karapiro Meats
– 1 onion, peeled and sliced
– 4 cloves of garlic, crushed
– 1 knob of fresh ginger, peeled and finely grated
– 2 tsp ground coriander
– 2 tsp ground ginger
– 1 tsp smoked sweet paprika
– Pinch of chilli flakes (optional)
– 4 cups chicken stock or water
– 2 Agria potatoes, scrubbed clean and cut into big chunks
– ½ preserved lemon cut up into slices or chunks
– Handful of olives
– Fresh coriander, roughly chopped


1. In a large lidded pot, heat a little olive oil and add the onion to soften it. When it is nearly softened enough, add the garlic and ginger. Stir frequently for a minute or two. Then add all the spices and chilli flakes. Stir well with the pot still on a low heat.

2. If you want to, divide each Maryland into 2 pieces.

3. Add the stock or water to the pot and stir well. Then add the chicken, turn up the heat and when it’s boiling, turn down to simmer.

4. After about 15 minutes, add the potatoes. Gently simmer them till cooked. Cook for another 20-30 minutes with the lid off for the sauce to reduce a bit.

5. With 5 minutes to go, add the preserved lemon, olives and most of the fresh coriander.

6. Serve as it is or on a couscous and garnish with the rest of the coriander and chopped toasted almonds (if you like!)

I’ll be buying same of Tahsin’s spices next time I make this. He’s now offering a great selection in small glass jars which can be refilled by him and his staff when you’ve used all that’s inside. I’ll take a few photos tomorrow to show you what to look for!