• 5-6 sprigs fresh oregano or 1 tablespoon dried oregano
• 3 cups (750ml) water
METHOD
1. Peel the potatoes, wash them, and cut them in half or quarters. Pour the olive oil into a pot and fry the potatoes. Remove them from the pot and place them in a colander.
2. Place the chicken in the pot and brown it on all sides. Remove the excess oil, leaving a little in the pot. Return the potatoes to the pot and add the cinnamon and bay leaves.
3. Season with salt and pepper and pour in the lemon juice. Add the oregano sprigs and the water. Bring to a boil. Lower the heat and simmer for 50 minutes or until the chicken and potatoes are tender.
