Ingredients

• 1 tbsp olive oil
• 1.6 kg/3lb 8oz chicken
• cut into 8 pieces
• 1 red onion
• sliced
• 12 garlic cloves
• peeled but left whole
• 1 lemon
• cut into chunks
• 175ml/6fl oz chicken stock
• 125g/4½ oz honey
• small handful fresh oregano leaves
• 400g/14oz tin chickpeas
• rinsed and drained
• 150g/5oz feta cheese
• crumbled
• small handful fresh flatleaf parsley
• 2 Lebanese cucumbers
• chopped
• 1 green pepper
• core and seeds removed
• chopped
• 50g/2oz black olives
• pitted and halved
• 3 tbsp olive oil
• 1 tbsp lemon juice
• sea salt
• freshly ground black pepper

Directions

• For the chicken
• heat a large frying pan over high heat
• add the oil and chicken and cook for five minutes until golden.
• Remove and set aside.
• Reduce the heat to medium-high
• add the onion and cook for one minute.
• Add the garlic and cook for one minute.
• Return the chicken to the pan with the lemon
• chicken stock and honey
• reduce the heat
• cover the pan and simmer for 20 minutes or until the chicken is cooked through.
• Lift out the chicken and put on a baking tray.
• Increase the heat under the sauce
• and simmer
• uncovered for another 15 minutes to thicken.
• Place the chicken under a hot grill for five minutes until crisp.
• Arrange the chicken on a platter
• drizzle with the sauce and sprinkle with oregano.
• For the salad
• gently mix together the chickpeas
• feta
• parsley
• cucumber
• green pepper and olives in a large bowl.
• Whisk the olive oil and lemon juice and season with salt and pepper.
• Toss the dressing with the salad.
• Serve.