Help get NZ cooking: Greek chicken
Sometimes all people need to get started with learning to cook is an easy, reliable recipe which is sensible, tasty and doesn't cost the earth.
NEED TO KNOW
|Type of dish||Casserole|
|Cooking time||30 min - 1 hour|
Apart from help with the 'hot bits', my 10-year-old granddaughter makes this recipe.
|4 large potatoes (Agria work well), skin on, washed and cut in to medium pieces|
|4 small chicken thighs on the bone, skin on (sometimes I use boneless if they are on special)|
|2 teaspoons sweet paprika|
|1-2 shallots or onions chopped or sliced|
|2 capsicum, seeds removed and cut in to strips|
|1-3 garlic cloves, crushed (depends how much garlic you like)|
|30 ml (2 tablespoons) olive oil|
|1 tablespoon chopped fresh oregano or marjoram (or 1 teaspoon dried)|
|400g can diced tomatoes|
|12 black (or green) olives|
|Chopped parsley, to serve (optional)|
|Salt and pepper|
|1/2 cup crumbled feta, to serve|
|1. Preheat oven to 200°C.
2. Cook potatoes in a large pan of boiling water for five minutes. Drain and place in a large baking dish
3. Put the chicken in a plastic bag with the paprika, shake and add to the potatoes with the onion, capsicum and garlic. Drizzle with oil, sprinkle with oregano and season lightly. Cook in oven for 30 minutes.
4. Remove from oven, add tomatoes and olives, spoon the juices in the dish over the chicken and return to the oven for another 25 minutes or until the chicken juices run clear when the thickest part of the chicken is pierced with a fork or skewer.
Sprinkle with parsley and feta and serve with a salad or another vegetable.
By Rebecca and her grandmother
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