Prep time 15 mins Cooking time 45 mins Serves 4 2 tsp olive oil 300g chicken breast fillets, cut into 2cm pieces 2 celery sticks, coarsely chopped 1 leek, thinly sliced 1 large carrot, coarsely chopped, plus juliennes for garnishing 2 garlic cloves, crushed 2 tsp ground cumin 400g baby potatoes, peeled and cut into 2cm pieces 100g button mushrooms, cleaned and sliced 1 bunch baby spinach, trimmed and finely chopped 250ml chicken stock 50g dried dates 100g grated or crumbled feta cheese 1 Preheat the oven to 180°C. Heat oil in a large pan over a high flame. Cook chicken in 3 batches, for 2 minutes or until golden. Transfer to a plate. 2 Reduce heat to medium. Stir in celery, leek and carrot for 6-7 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic. 3 Stir in baby potatoes, mushrooms and spinach. Sauté for a minute or until spinach is wilted. Add prepared chicken, stock and dates. Bring to the boil and then lower the heat. Cover and let it simmer until potatoes are just tender. 4 Place portions of the mixture in oven-proof bowls, sprinkle cheese over and cook in the oven until the cheese has melted and is slightly golden brown. Garnish with carrot juliennes and serve.