Chicken cacciatore with potatoes

Servings 4


45ml olive oil

8 chicken pieces

1 onion, cut into wedges

1 410g tin Italian chopped tomatoes

125ml water

500g potatoes, peeled, boiled and quartered

30ml fresh flat-leaf parsley, chopped plus extra for serving

20ml fresh thyme, leaves only

250g button mushrooms, sliced

20 Kalamata olives


  • Heat the oil in a casserole and brown the chicken, for about 10 minutes. Remove the chicken and keep warm.
  • In the same pot, add the onions, and sauté until translucent. Add the tomatoes, water and cook covered for about 10 minutes.
  • Return the chicken to the pot together with the potatoes and herbs. Simmer covered until the chicken is cooked through, for about 10 – 15 minutes.
  • Add the mushrooms and olives and continue to cook until the mushrooms are cooked. Sprinkle with extra parsley and serve.

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Ham Stir-Fry Breakfast

Serves: 2


1 Tbsp. coconut oil

¼ onion, diced

4 mushrooms, sliced

1 small sweet potato, diced into 6mm cubes

⅛ tsp. thyme

226g ham, diced

Freshly ground black pepper, to taste

1 avocado, diced



  •  Heat a large sauté pan over medium heat. When pan is hot, add coconut oil.
  • Add onions, mushrooms, sweet potatoes, and thyme.
  • Stirring frequently, cook until sweet potatoes are tender but firm (about 12-15 minutes).
  • Tossin ham until heated through.
  • Season with freshly ground black pepper, if desired, and top with avocado to serve.

Tip: Add small amounts of water (a few drops) to the pan and cover for a few minutes at a time in order to hasten the sweet potatoes’ cooking time.