Directions

1. Preheat oven to 180°C fan bake.
2. In a large shallow casserole heat a small drizzle of oil over a medium high heat.
3. Season chicken thighs with a small pinch of man grind and add to the pan.
4. Brown for 1-2 minutes in each side until lightly golden.
5. While the chicken is browning, in a bowl combine the canned soup, sour cream, water and Hot Potato, Hot Potato. Whisk to combine.
6. Dice the potatoes into inch sized cubes, we used skin on Inca Gold potatoes. Add to the pan with the chicken, arrange in an even layer.
7. Pour over the soup and sour cream mixture and spread out to cover the whole dish.
8. Sprinkle over the grated cheese and bake for 40 minutes or until potato’s are cooked through.