Prep 10 mins
Cook 35 mins
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.
- 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 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
- 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.
- Season the chicken with salt and pepper and add to the onions, cook until chicken has changed colour and is a little browned.
- 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.
- Add the pitted olives and cook a further 5-10 minutes or until the chicken is cooked through.
- Serve over rice, cous cous or noodles with the feta sprinkled over the top.
DD has too many food allergies so we are always looking for new foods. Being Greek, I'm always leary of recipes. THis one was good but I used kalamata olives and more ouzo.