- 30ml olive oil
- 8 chicken portions
- 30ml red wine vinegar
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 can chopped tomatoes, blended
- 500ml prepared chicken stock
- 2.5ml ground cinnamon
- 10ml dried origanum
- 1 pack courgettes, trimmed and cut into chunks
- 125ml orzo or pasta rice
- 250ml canned chickpeas
- 50g feta
Heat half the oil in a casserole dish and brown the chicken. Remove the chicken from the dish and set it aside.
Pour off any excess fat from the dish and then add the vinegar to the pan and stir for 30 seconds. Add the remaining oil then add the onion and a pinch of salt. Cook over a low heat for 5 minutes.
Add the garlic and stir well. Cook for a minute then add the tomatoes, stock, cinnamon and origanum. Simmer for 5 minutes.
Return the chicken to the casserole dish. Bring to the boil. Cover and reduce the heat. Simmer for 20 minutes.
Add the courgettes, orzo and chickpeas. Cover with the lid and transfer to an oven preheated to 180°C. Bake for 30 minutes until all the ingredients are tender. Top with chunks of feta. Stand for 5 minutes before serving.
Images and recipe courtesy of Ideas/Idees Magazine.