600 grams boneless, skinless chicken thighs
3 tablespoons olive oil
1 tablespoon dried oregano (Greek or Sicilian if possible)
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons olive oil
1 red capsicum, thinly sliced
1 red onion, thinly sliced
1 x 400 gram tin cooked chickpeas, drained and rinsed
12 cherry tomatoes
¼ cup currants
½ cup sliced stuffed green olives
sea salt and freshly ground pepper
100 grams firm feta, crumbled
2 tablespoons chopped mint or flat-leaf parsley
Chicken: Trim any fat and sinew from the chicken and slice it thinly across the grain. Combine the remaining ingredients in a bowl, add the chicken and toss well. Cover and refrigerate until ready to cook.
To cook: Heat the olive oil in a wok until hot. Season the chicken and stir fry in batches until fully cooked. Remove with a slotted spoon to a bowl and cover to keep warm.
Add a little more oil to the wok if needed, add the capsicum and red onion, season and cook until just tender.
Add the chickpeas, cherry tomatoes and the currants, season and cook for 3-4 minutes. Add the chicken with any meat resting juices and the olives to the wok and cook for 1-2 minutes.
To serve: Transfer the chicken to a serving platter and scatter over the feta and herbs.
Serve with crusty bread.