Ingredients

• 3 tablespoons olive oil
• 600 g chicken pieces or 600 g chicken breasts, chopped to bite size pieces
• 400 g taro root, peel dark skin, wash, chopped to bite size pieces
• 1 large onion, chopped (about 140 grams)
• 2 tablespoons tomato paste
• 1 (400 g) can diced tomatoes
• 2 cups chicken stock, may need more
• 1 lemon, juice of
• salt, to taste
• black pepper, to taste
• coriander (optional) or cilantro (optional)

Instructions

1. Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.

2. Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.

3. Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.

4. Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.

5. Add lemon and taro, mix gently.

6. Add salt and pepper.

7. Simmer for 30 minutes but stir occasionally.

8. NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it.

9. You can either add coriander/cilantro into the recipe or use it as garnish.

10. Serve with crusty bread & garden salad or a plain Turkish pilaf.