Greek Style Chicken
Serve hot or cold garnished with fresh parsley. Serve with pitta bread and yogurt.
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 50 minutes
1 jar 750g Dolmio 100% Natural Bolognese sauce
450g chicken breast or thighs, cut into bite-sized pieces
½ the grated zest and juice of 1 lemon
3 tbsp olive oil
1 large onion, peeled and finely sliced
4 sun-dried tomatoes, chopped
1 medium aubergine, halved and sliced
2 medium courgettes, trimmed and sliced
1 x 450g can of artichokes, drained and halved (optional)
Serve with: Warmed pitta bread and Greek yogurt
To garnish: Freshly chopped flat leaf parsley
1. Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 minutes.
2. Heat the oil in a large pan, add the onions and aubergine and cook for 3-4 minutes. Add the chicken and remaining marinade from the bowl. Add the courgettes and sun-dried tomatoes and Dolmio Bolognese sauce. Season to taste, cover and simmer for 30 minutes. Remove the lid and cook for a further 10 minutes or until tender.
3. Add the artichokes hearts (if using) to the pan and heat for 5 minutes.
4. Serve hot or cold garnished with fresh parsley. Serve with pitta bread and yogurt.