Greek-style chicken recipe

Mediterranean vegetables like aubergines and ready-made Bolognese sauce help to make this chicken stew rich and flavoursome.

Ingredients

• 1 x 750g jar Bolognese sauce
• 450g chicken breast or thighs, cut into bite-sized pieces
• ½ the grated zest and juice of 1 lemon
• 3tbsp 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)

To serve:

• Warmed pitta bread
• Greek yogurt
• Fresh flat leaf parsley, chopped

Method

1. Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.
2. Heat the oil in a large heavy-bottomed pan on a medium heat. Add the onions and aubergine and cook for 3-4 mins. Add the chicken and remaining marinade from the bowl. Add the courgettes and sun-dried tomatoes and Bolognese sauce. Season to taste, cover and simmer on a low-medium heat for 30 mins. Remove the lid and cook for a further 10 mins or until tender.
3. Add the artichokes hearts (if using) to the pan and heat for 5 mins.
4. Serve hot or cold with pitta bread and yogurt and garnished with fresh parsley.