• 1 Braai pack of chicken washed and cut into smaller pieces if required
  • 4 medium potatoes cut in inched cubes
  • Handful or two of local olives drained from brine
  • 1 large stem of rosemary (approx 10cm or more)
  • 4 large cloves of garlic crushed
  • Salt and pepper
  • 4 tbspn of Olive oil


Start with a heavy based casserole or pot that is oven safe. Place this on the stove at a medium to high heat. Whilst this warms up, evenly season your chicken and potatoes on all sides with a little salt and pepper ( a little being 1 to 2 tspn now and more later is best). Place the chicken skin side down in the pan and cook until this is well browned, with a lid on. Preheat the oven to 200C. Mix the crushed garlic in the olive oil and brush over the chicken. Turn the chicken over, add the potatoes and rosemary leaves to the pan and repeat the browning process. Add the olives to the pan. Taste and adjust for seasoning. Place the pan into the oven without a lid for about 10 to 15 minutes or until the potatoes become crispy.

Remove from the oven and serve immediately with some artisan bread and fresh Salads, or Cous Cous.

Top tip: if you needed a gravy, remove all the contents from the pan, and put the pan back on the stove. Deglaze the pan with wine or cream (about a cup) and reduce this to a thickened gravy form.

Source: Selina Sukhdeo Karim