Spanish Chicken Casserole with Spiced Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with first measure of Spanish spice mix and a drizzle of oil on prepared tray. Season with salt and pepper and bake for 23-25 minutes, until tender. Turn once during cooking.
3. While potatoes cook, roughly chop tomatoes. Remove core and seeds from capsicum and dice 2cm. Set both aside. Pat chicken dry with paper towels and cut into 2cm-thick strips. Heat a drizzle of oil in a large, deep frypan on high heat.
4. Cook chicken for about 4 minutes, turning often, until browned. While chicken cooks, thinly slice red onion. Add red onion, second measure of Spanish spice mix and salt to pan with chicken and cook for a further 1 minute, stirring, until fragrant.
5. Add stock, tomatoes and capsicum to pan, reduce heat to medium and simmer for 8-9 minutes, until chicken is cooked through and sauce has thickened slightly.
6. While casserole simmers, grate courgette and thinly slice spring onions. Add courgette and Worcestershire sauce to casserole and stir to combine. Season to taste with salt and pepper.
7. divide spiced potatoes between bowls and spoon over Spanish chicken casserole. Sprinkle with spring onions and pine nuts.