Recipe by JustJanS
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
Directions See How It's Made
- 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.