Spanish-Style Chicken & Potato Tray with Wilted Spinach

1. Preheat your oven to 200°C (180°C fan). Alternatively this works entirely on the hob in a large deep pan.

2. Toss the potato cubes in 1.5 tbsp olive oil, a pinch of salt, the dried oregano and paprika. Spread on a baking tray and roast for 25 minutes until golden at the edges, turning once halfway through.

3. Meanwhile, heat the remaining 1.5 tbsp olive oil in a large deep frying pan or casserole over medium-high heat. Season the chicken chunks with salt and pepper, then brown them for 3-4 minutes per side until golden. Remove and set aside — they don't need to be cooked through yet.

4. In the same pan, reduce heat to medium and fry the onion for 4-5 minutes until softened. Add three-quarters of the minced garlic and the sliced peppers, and cook for another 3 minutes until the peppers start to soften.

5. Pour in the tinned tomatoes, chicken stock, and soy sauce. Stir well, scraping up any flavour from the bottom of the pan. Nestle the browned chicken pieces back into the sauce.

6. Simmer uncovered on medium-low heat for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

7. When the potatoes are done, stir them into the tomato and chicken pan so they soak up the sauce for 2-3 minutes.

8. Push everything to the sides of the pan and add the remaining garlic to the centre with a tiny bit of oil. Let it sizzle for 30 seconds, then add the spinach in batches, stirring until fully wilted — about 2 minutes.

9. Finish with a good squeeze of lemon juice and taste for seasoning. Serve straight from the pan.