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1
Cut the chicken into small peaces.
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2
Sprinkle with a little bit of salt (don't get carried away - you'll add more salt to the whole pot later), black pepper and cumin to taste and leave to sit while you prepare the potatoes.
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3
Peel the potatoes and cut them into medium or small chunks.
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4
Put the vegetable oil in a glass casserole or even better in a thick-walled cast-iron pot (both with a lid) and add the chicken and potatoes.
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5
Crush the feta and the stock cubes in the pot and mix all the ingredients well;.
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6
Before mixing you may add some more black pepper if you wish but no salt; you'll find that the cheese and the stock cubes are salty enough and salt will only be needed if you are substituting the stock.
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7
Add enough water to cover the potatoes almost but not entirely; take care that there is no cheese over the water, because it will burn.
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8
Put the pot in a cold oven and heat to 150C (300F) for 10 min; NB Glass will crack in a preheated oven.
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9
Then turn the oven up to 250C (480F) and leave for 1 h 10 min or until the water evaporates in half.
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10
Take the pot out of the oven and leave to cool a bit; don't serve immediately because the dish will be incredibly hot; you may also leave it in the oven for some time after it has been turned off.
