Greek Chicken

Name: Greek Chicken
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) canpeeled chopped tomatoes; 1 star anise, broken into a few pieces; 2 teaspoons dried oregano; 1 12 tablespoons ouzo (or a little more stock); 12 cup chicken stock; 8 olives, pitted and roughly chopped (I used green, anchovy stuffed); 60 g feta cheese, crumbled

12 ingredients

6 steps

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) canpeeled chopped tomatoes
1 star anise, broken into a few pieces
2 teaspoons dried oregano
1 12 tablespoons ouzo (or a little more stock)
12 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.
4

Bring to the boil, reduce to a simmer and cook uncovered about 20 minutes.
5

Add the pitted olives and cook a further 5-10 minutes or until the chicken is cooked through.
6

Serve over rice, cous cous or noodles with the feta sprinkled over the top.