Chicken Saganaki
SERVES 4 PREP & COOK 30 MINS
■ 8 chicken thigh fillets (1kg), trimmed, halved ■ 2 zucchini, halved lengthways, thickly sliced ■ 1 red capsicum, coarsely chopped ■ 2 cloves garlic, crushed ■ 810g can crushed tomatoes ■ 1 chicken stock cube, crumbled ■ ½ cup pitted kalamata olives ■ 100g Greek feta, crumbled ■ ¼ cup coarsely chopped fresh parsley ■ Lemon wedges and warmed pita bread, to serve
1 Heat a lightly oiled, large, ovenproof frying pan over a medium to high heat. Add chicken. Cook for 2 to 3 minutes on each side, until browned. Remove.
2 Add zucchini, capsicum and garlic. Cook, stirring for 1 to 2 minutes, until lightly browned. Stir in tomatoes, stock cube, olives and ½ cup water. Season with salt and pepper. Bring to boil. Reduce heat.
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