Heat oven to 180C.
In a cast iron casserole dish, heat oil on low-medium heat. Add chicken and lightly brown on both sides (approximately 10 minutes). Once cooked, remove chicken from casserole dish and put t one side. Reduce heat to low and sauté the onions for 2 minutes, stirring occasionally. Add the garlic and continue to sauté for another minute. Turn the heat off and add the chicken, potato, sweet potato, herbs, tomatoes and stock. Cover with a lid or foil and place in the oven for 1 hour. Add zucchini's and continue to cook for 30 minutes. Remove dish from the oven. Take the cooked chicken out and shred with a fork and knife. Place chicken back into the dish and gently mix through. Serve with cooked rice or any cooked grain to soak up the juices.
If you don't have a cast iron casserole dish, use a frying pan to brown the chicken and cook the onions and garlic. Then tip into an oven proof dish and cover with foil to cook.
Can be stored in the fridge for up to 2 days or frozen for up to a month.
Makes 10 servings