Chicken saganaki

Method

• 1
  Combine 2 tablespoons of oil and one-third of the garlic in a bowl. Heat the remaining oil in a frying pan over medium-high heat. Cook the onion, chilli and remaining garlic, stirring, for 5 minutes or until soft.
• 2
  Meanwhile, preheat a chargrill on high. Brush one side of the bread with the garlic mixture. Cook for 1-2 minutes each side or until lightly charred and golden.
• 3
  Add the chicken, tomato, water and oregano to the pan. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until the sauce thickens. Divide the saganaki among serving plates. Top with feta and parsley and serve with bread and salad leaves.