Some may argue whether this recipe is strictly "Greek" but it definitely uses some of the great Greek tastes like oregano and feta. The whole meal - the chicken and the vegetables - all come out of the oven in one baking dish. Yum!
1 kilogram chicken thigh fillets, cubed
1 tablespoon sweet paprika
2 onions, quartered
3 garlic cloves, crushed
2 capsicums, cut into strips
2 tablespoons olive oil
400g can diced tomatoes
1 tablespoon fresh oregano,chopped
Salt and pepper to taste
12 black olives
crumbled feta cheese to serve
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Quarter potatoes,microwave for 5 minutes, or until par-cooked. Place the chicken in a roasting dish, sprinkle with paprika and toss to coat. Add the onion, garlic, capsicum and potatoes, drizzle with oil, sprinkle with oregano and add salt and pepper to taste.
Bake for 30 minutes. Remove from the oven and add tomatoes and olives, stirring to combine, then cook for a further 15 minutes.
Easy to make and healthy, though a bit on the bland side. What I'd do next time is mix in the diced tomatoes with all the ingredients (use a large bowl instead of the baking dish to keep it all contained) before baking to add more flavor, plus it makes for really moist chicken. I'd also recommend putting foil over the top and bake at the usual 30 minutes and remove it for the last 15 minutes. Our boys ate the dish with rice instead of the potatoes (which left more for my husband - 07 May 2013
Used different ingredients.
This recipe is terrific, one pot, quick and tasty. I tried using sumac instead of paprika, and added a can of drained lentils as well as the tomatoes (left out the fetta) - 28 Jan 2011