Ingredients: (Serves 2-3)  
6 chicken thighs
2 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
1 cup of rice
2 cups chicken stock
1 tin of chopped tomatoes
1 tsp thyme
1 tsp oregano
8 black olives, sliced
100g/3½ oz feta cheese, crumbled
Salt, pepper

Method:
1. Remove the skin from the chicken thighs. Heat the oil in a large deep pan and fry the chicken for 8-10 mins until golden; remove from the pan.
2. Add the onion, garlic and rice and cook, stirring, for 2 mins.
3. Pour in the stock, add tomatoes, thyme, oregano, season with salt and pepper and stir.
4. Return the chicken thighs to the pan, pushing them down into the rice. Sprinkle the olives on top, bring to the boil, cover and simmer for 25-30 mins or until the chicken is cooked through. Sprinkle the crumbled feta on top and serve.