B00CU1W244_EBOK

Oregano and lemon chicken
with Greek salad
SERVES 4 PREP 20 mins COOK 4 hours 30 mins
Cooking the risoni with the chicken means it soaks up all the
delicious cooking juices. Add a few extra chicken thighs to
the slow-cooker to use in the caesar salad recipe on page 127.
Spray a large frying pan with cooking oil and heat over medium–
high heat. Working in batches, brown the chicken pieces on all
sides for 3–4 minutes, then transfer to the slow-cooker.
Reduce the heat to medium and add the olive oil, onion, garlic,
thyme and oregano. Cook, stirring occasionally, for 7–8 minutes
until the onion is soft but not coloured. Add this mixture to the
slow-cooker along with the lemon juice and chicken stock.
Season to taste with salt and pepper and stir to combine.
Cover and cook on low for 4 hours or until the chicken is very
tender. Remove the lid, quickly stir through the risoni, ensuring
it is submerged in the stock, then cover and cook for a further
15 minutes.
Meanwhile, for the salad, combine the lemon juice and olive oil
and season with pepper. Combine the rest of the ingredients in
a bowl and toss through the dressing.
To serve, divide the chicken and risoni among plates or bowls.
Crumble over the feta and sprinkle with the reserved lemon zest.
Serve with the Greek salad.