Greek Chicken

Peel and chop your onion and carrots into roughly 1cm pieces. Chop your celery stick into roughly 1cm pieces as well and peel and finely chop your garlic cloves. Roughly chop your parsley and roughly chop your olives into 1cm pieces as well.

Add your onion, carrot and celery to a large saucepan on medium heat with 2 tbsp of oil, 1/2 tsp of salt and a good grind of pepper and cook for 6 mins with the lid on, until the veggies have softened. Add the garlic and smoky cinnamon to the pan and cook for a further 2 mins.

In the meantime, pop your chicken on a baking tray along with your olives and cook for 20-25 mins on the top shelf of your oven or until the chicken is cooked through. Tip: The chicken is cooked when no longer pink in the middle. Turn the chicken over halfway through cooking.

Drain and rinse your butter beans and add these to the pan along with your chopped tomatoes. Refill the tomato tin three quarters with water, swill it around and then add this to the pan. Turn the heat up slightly and bring to a simmer, let your stew cook for 20-25 mins or until it is thick and tomatoey. Stir occasionally so the stew doesn’t stick to the bottom of the pan.

While the stew and chicken is cooking, give your kitchen a quick tidy.

When your stew has finished cooking, crumble in three quarters of your feta along with half your chopped parsley and stir it through.