Chicken And Potato Casserole

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 3
• 1 kg potato
• 300 g boneless chicken meat
• 150 g feta cheese
• 2 mushroom stock cubes
• salt
• ground black pepper
• ground cumin
• 1 tablespoon vegetable oil
• water

Recipe

• 1 cut the chicken into small peaces.
• 2 sprinkle with a little bit of salt (don't get carried away - you'll add more salt to the whole pot later), black pepper and cumin to taste and leave to sit while you prepare the potatoes.
• 3 peel the potatoes and cut them into medium or small chunks.
• 4 put the vegetable oil in a glass casserole or even better in a thick-walled cast-iron pot (both with a lid) and add the chicken and potatoes.
• 5 crush the feta and the stock cubes in the pot and mix all the ingredients well;.
• 6 before mixing you may add some more black pepper if you wish but no salt; you'll find that the cheese and the stock cubes are salty enough and salt will only be needed if you are substituting the stock.
• 7 add enough water to cover the potatoes almost but not entirely; take care that there is no cheese over the water, because it will burn.
• 8 put the pot in a cold oven and heat to 150°c (300°f) for 10 min; nb glass will crack in a preheated oven.
• 9 then turn the oven up to 250°c (480°f) and leave for 1 h 10 min or until the water evaporates in half.
• 10 take the pot out of the oven and leave to cool a bit; don't serve immediately because the dish will be incredibly hot; you may also leave it in the oven for some time after it has been turned off.