Tomato Chicken With Orzo And Feta - cooking recipe

Ingredients

4 small chicken thighs
1 medium red onion, cut into wedges
9 oz Yukon gold potatoes, quartered
1 clove garlic, crushed
1 can (14 oz) diced tomatoes
1 cup chicken stock
1/2 cup orzo pasta
1/4 cup pitted Kalamata olives, sliced
1/4 cup fresh flat-leaf parsley, chopped
1 cup crumbled feta cheese

Preparation

Spray chicken with no stick cooking spray. Heat a deep medium skillet on medium heat. Cook chicken for 8 mins each side, or until well browned. Remove from skillet.
Add onion and potatoes to skillet. Cook, turning, for 2-3 mins, until golden brown. Add garlic, tomatoes and stock; bring to a boil. Stir in orzo.
Return chicken to pan. Bring to a boil. Reduce heat to low. Cook, covered, for 15 mins or until chicken is cooked through and orzo tender. Remove from heat. Let stand, covered, for 5 mins.
Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.