Ingredients

Tomato chicken

4 small chicken thigh cutlets, with skin

cooking oil spray

1 medium red onion, halved, cut into wedges

250 gram chat (baby) potatoes, quartered

1 clove garlic, crushed

400 gram can diced tomatoes

1 cup chicken stock

Risoni

1/2 cup risoni

1/4 cup pitted kalamata olives, sliced

1/3 cup chopped flat-leaf parsley

100 gram feta, crumbled

Method

1.Spray chicken with oil. Heat a deep medium frying pan over moderate heat. Cook chicken 8 minutes each side, or until well browned. Transfer to a heatproof plate.

2.Add onion and potato to pan. Cook, turning, 2-3 minutes, until golden brown. Add garlic, tomato and stock; bring to the boil. Stir in risoni.

3.Return chicken to pan. Bring to the boil. Reduce heat. Cook, covered, 15 minutes or until chicken is cooked and risoni tender. Remove from heat. Stand. covered, 5 minutes.

4.Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.

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