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Ingredients
- 2 tablespoons oil
- 8 chicken pieces (1.2 kg/2 lb 10 oz)
- 1 onion, chopped
- 25 g (1 oz) oregano, leaves picked
- 2 tablespoons tomato paste (concentrated purée)
- 2 × 400 g (14 oz) tins chopped tomatoes
- 150 g (5 1/2 oz) black olives
- 150 g (5 1/2 oz) feta, crumbled, to serve
Method
1. Heat half the oil in a saucepan and cook the chicken pieces, in batches, for 3-4 minutes, or until golden. Remove from the pan and set aside.
2. In the same saucepan, heat the remaining oil and cook the onion and half the oregano leaves for 3 minutes, or until the onion is softened. Add the tomato paste to the onion mixture and stir for 2 minutes, then add the tomato and the chicken pieces.
3. Simmer, covered, for 40-50 minutes, or until the chicken is cooked through. Add the olives and remaining oregano leaves. To serve, spoon into bowls and top with the crumbled feta.
