CHICKEN SAGANAKI

SERVES 4 PREP 5 MINS COOK 20 MINS

• 2 tsp vegetable oil

• 6 chicken thigh fillets, halved

• 1 brown onion, chopped

• 3 cloves garlic, sliced

• 2 zucchini, thickly slices

• 405g can diced tomatoes with basil and oregano

• 1 large salt-reduced chicken stock cube

• ½ cup pitted kalamata olives

• 50g feta, crumbled

• 2 tbsp chopped flat-leaf parsley

• 4 slices crusty bread

1 Heat oil in a large, deep frying pan over moderately high heat. Cook chicken for 3 mins each side until browned. Transfer to a heatproof plate.

2 Add onion and garlic to pan. Cook and stir 2 mins. Add zucchini. Cook and stir 2 mins. Add tomatoes, 1 cup water and crumbled stock cube. Season. Bring to simmer. Return chicken to pan. Simmer, covered, 10 mins until cooked. Top with olives, feta and parsley. Serve with bread.