2 pounds chicken thighs with skin and bones
1 tablespoon olive oil

1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried

2/3 cup crumbled feta cheese
chicken, olives, feta

2 tablespoons plus 1/2 teaspoon olive oil
1 3/4 cups finely chopped onions
1 cup bulgur
2 cups Vegetable-Herb Broth
1/2 cup couscous

1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon finely chopped fresh rosemary

couscous, bulgur, pilaf

two 8-ounce containers plain yogurt
1 pound cucumber, peeled, seeded, and chopped fine
2 teaspoons finely chopped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
pita loaves, cut into wedges, as an accompaniment
cucumber, yogurt, dip