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Chicken saganaki

Ingredients ( 4-6 servings)
  • 1 tablespoon olive oil
  • 8 chicken thigh fillets, trimmed, halved
  • 1 brown onion, chopped
  • 3 garlic cloves, sliced
  • 150g cup mushrooms, halved
  • 2 zucchini, thickly sliced diagonally
  • 400g can crush tomatoes
  • 1 cup (250ml) chicken stock
  • 80g pitted Kalamata olives
  • 50g fetta, crumbled
  • Oregano leaves, to garnish

Method

Heat the oil in a large deep frying pan over medium-high heat.

Cook chicken for 3 mins each side or until browned. Transfer to a plate.

Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown.

Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften.

Add tomato and stock. Season.

Bring to a simmer. Return chicken to pan.

Cover and cook for 15 mins or until chicken is cooked through.

Sprinkle with olives, fetta and oregano. Serve.

On:
person Posted By: Manna Team list In: Chicken

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Comments

Created On Friday, October 7, 2016 Posted By admin Comment Link
Hein,

Thank you for your request. It is back. We had to switch it off for a test we did.
Created On Thursday, October 6, 2016 Posted By Hein Zentgraf Comment Link
What happened to the print function for recipes? It's a schlep to have to copy and paste...
Created On Monday, January 18, 2016 Posted By NETTA WESSELS Comment Link
The chicken saganaki is yum-yum. I do not eat olives. I just left it out. It was still very nice.

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