CHICKEN SAGANAKI

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1590kj COST $$$$$

2 tsp vegetable oil 6 chicken thigh fillets, halved 1 onion, chopped 3 garlic cloves, sliced 1 large zucchini, sliced diagonally 405g can diced tomatoes with basil 1 cup chicken stock ½ cup pitted kalamata olives 50g South Cape Greek-style Reduced-fat Fetta, crumbled 2 tbsp chopped parsley 4 slices crusty bread

1 In a large deep frying pan, heat oil on high. Cook chicken 3 mins each side until browned. Transfer to a heatproof plate.

2 Add onion and garlic to pan. Saute 2 mins. Add zucchini and cook a further 2 mins. Add tomatoes and stock. Season. Bring to simmer. Return chicken to pan. Simmer, covered, 10 mins until cooked through. Top with olives, fetta and parsley. Serve with crusty bread.