Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes,
ground coriander, thyme, stock and garlic into a flameproof casserole. Season
and bring to the boil, then simmer gently for 10 mins.
Tuck in the chicken breasts making sure that they are submerged. Cover
and transfer to oven for 15 mins until the chicken is cooked through. Lift out
chicken and veg, set aside and keep warm, then boil the stock until reduced
by half. Add the beans and olives, simmer until cooked. Season and serve.