Tomato and Chicken With Feta

A Mediterranean style recipe that is full of flavour and quick to prepare. An ideal after work treat. From Recipes+ May 09.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 Serves

Ingredients

• 4  chicken thighs, small with skin on
•  cooking spray
• 1  red onion, medium, halved and cut into wedges
• 250  g potatoes, baby (chats)
• 1  garlic clove, crushed
• 400  g tomatoes, diced
• 1  cup  chicken stock
• 1⁄2 cup  risoni
• 1⁄4 cup kalamata olive, pitted and sliced
• 1⁄3 cup parsley, flat leaf, chopped
• 100  g feta, crumbled

Directions

1. Spray chicken with oil. Heat a deep medium frying pan over a moderate heat. Cook chicken for 3 minutes each side or until well browned. Transfer to a heatproof plate.
2. Add onion and potatoes to pan. Cook and turn for 2 - 3 minutes until golden brown. Add garlic, tomatoes and stock; bring to boil and stir in risoni.
3. Return chicken to pan. Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender. remove from heat. Stand, covered, for 5 minutes.
4. Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.