33 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces

6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
chicken, athena,

2 tablespoons olive oil
3 large shallots, chopped
2 teaspoons dried oregano
4 boneless chicken breast halves with skin
2 cups canned crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 cup crumbled feta cheese
1/3 cup chopped brine-cured black olives (such as Kalamata)
chicken, tomato, feta

1/4 cup olive oil
1 3-pound chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
1 cup water

2 tablespoons (or more) red wine vinegar
2 tablespoons tomato paste
Pinch of sugar

12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
chicken, in, aromatic