Instructions

1. Cut the bell pepper into 3cm chunks. Cut off the corn kernels from the cob, using a sharp knife. Set aside.
2. Cut the chicken into small cubes or strips.
3. Peel (if not organic) then dice the potatoes. (The potato and chicken pieces should be the same size - about 2cm).
4. Heat a drop of oil in a large pan and brown the chicken. Season with salt and pepper, add the garlic , tomato purée and herbs. Sir for a minute, then add a cup of water and the stock cube. Add the red pepper, cover the pan and gently cook for 15 minutes.
5. Meanwhile, deep-fry the potatoes in another pan or put them in a baking tray and roast in a hot oven for about 25 minutes until golden and crispy. Drain the fried the potatoes on a plate, lined with paper kitchen towel. Keep them warm.
6. Add the corn and spinach to the chicken. Turn up the heat and cook for about 3 minutes, then take off the lid and reduce the liquid into a thick sauce.
7. Carefully fold in the potatoes, and toss until they are well covered with the sauce.
8. Serve warm, garnished with chopped coriander.