2 teaspoons vegetable or olive oil

22 ounces chicken breasts trimmed and cut into pieces

1 brown onion, thinly sliced

4 cloves of garlic crushed

2 tablespoons paprika

14 ounce can diced tomatoes

1 teaspoon of chicken stock

1/3 cup light sour cream or 1/3 cup of light yoghurt

1 tablespoon chopped dill

HEAT half the oil in a deep frying pan over moderately high heat. Add chicken, cook for 2 minutes each side or until browned. Transfer to a heatproof plate.

ADD remaining oil to pan.  Add onion, cook and stir for 3 minutes or until soft.  Add garlic and paprika, cook and stir for 30 seconds or until fragrant.  Add tomatoes, chicken stock and 1+ ½ cups boiling water, stir to combine.

RETURN chicken to pan and bring to the boil.  Reduce heat to low, simmer, uncovered for 10 minutes or until chicken is cooked.

STIR in sour cream or yoghurt until combined.  Stir in dill.

MEANWHILE roast potatoes, sweet potato and pumpkin (enough for four people) in oven baking dish, lightly add oil onto vegetables and bake in oven, turning several times, for at least an hour or until vegetables are crispy.