Ingredients 4 chicken breasts -mine were big so I cut them in half so they were not so thick
¼ for garnish
1 chorizo sausage, cut into thin pieces
1 cup chicken stock, or bought broth
1 cup tomato passata sauce
8 black pitted olives
Extra olives for garnish (optional)
With a potato peeler, peel three strips of orange rind, about 1 x 4 cms. Carefully segment ¾ of the orange, first removing the pith. Keep the ¼ orange for garnish.
Heat a bit of oil in a heavy frypan or wok, and brown the chicken and chorizo - you may need to do this in two batches.
Add the chicken soup, passata and orange rind.
Bring to the boil, reduce the heat and simmer, with a lid, for about 25 minutes.
Remove the lid, turn the chicken over so that it is coated in the sauce, and simmer uncovered for about 20 minutes.
Meanwhile, boil the potatoes till tender.
The sauce should now be thicker, and reduced.
Add some salt and pepper, and stir through the olives and the orange segments.
Serve on top of the boiled potatoes
This will keep for days and is also nice if you heat it up