Greek Chicken

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.

• Ready In: 45 mins
• Serves: 2

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.