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Heat oil and add the onion.
Once the onions are transluscent add the bay leaves and carrots and cook for a further 3 minutes.
Add the chicken necks to the carrot and onion mixture and cook for 5 minutes or until necks are brown.
Add the tomatoes and then bring to a simmer.
Add potatoes and then dissolve the Knorrox Chicken stock cube in boiling water and add it to the pot.
Close the lid and let everything simmer together for about 25 minutes.
Serve with your desired side.