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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Russ found this recipe in a senior's magazine he picked up. I was a bit worried about the ouzo and star anise in it, but decided to give it a go. I was pleased to find it was simple and delicious and I'll be making it again soon. Ingredients:
1 tablespoon oil |
1 onion, diced |
3 garlic cloves, crushed |
350 g skinless chicken thighs, cut into about 6 pieces each |
salt and pepper |
1 (440 g) can peeled chopped tomatoes |
1 star anise, broken into a few pieces |
2 teaspoons dried oregano |
1 1/2 tablespoons ouzo (or a little more stock) |
1/2 cup chicken stock |
8 olives, pitted and roughly chopped (i used green, anchovy stuffed) |
60 g feta cheese, crumbled |
Directions:
1. Heat the oil in a pan over medium heat and cook the onion gently until softened (about 5 minutes), add the garlic and cook a couple of minutes more.
2. Season the chicken with salt and pepper and add to the onions, cook until chicken has changed colour and is a little browned.
3. Add the tomatoes along with their juices, the star anise pieces, oregano, ouzo and stock. Bring to the boil, reduce to a simmer and cook uncovered about 20 minutes.
4. Add the pitted olives and cook a further 5-10 minutes or until the chicken is cooked through.
5. Serve over rice, cous cous or noodles with the feta sprinkled over the top.
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