Greek Chicken with Oregano and Feta

, from Issue #30. September, 2015
Photography by Aaron McLean.
    Greek Chicken with Oregano and Feta

    This chicken dish is the recipe every chicken lover needs to know about with a beautiful mix of cherry tomatoes, chickpeas, currants and olives, topped with feta and herbs this greek chicken is a crowd favourite.

    Serves: 4

    INGREDIENTS

    Chicken
    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

    To cook
    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

    To serve
    100 grams firm feta, crumbled
    2 tablespoons chopped mint or flat-leaf parsley

    METHOD

    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.

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