Step #1 Crush one clove of garlic & mix with half the oregano & half the olive oil, rub well into the chicken thighs, leave for at least two hrs.
Step #2 Roast the red peppers in a 200C oven for about 30-40 mins until the skin is blackened.
Step #3 Leave to cool for a few mins & remove skin.
Step #4 Slice into 1cm thick strips.
Step #5 Toss the eggplant with remaining olive oil.
Step #6 I like to cook this on the George Foreman grill for 3-5 mins, but if you prefer, as it adds a bit of a smoky flavour, fry in a pan for 5 mins or so tossing occassionally until cooked.
Step #7 Remove the chicken from the oil & garlic mixture, making sure you knock the bits of garlic off, as these will burn.
Step #8 Fry the chicken in a dry pan skin side down for about 5 mins, turn over & cook for another 3-5 mins until lightly browned.
Step #9 Remove chicken from the pan & cook onion in the chicken fat for approx 3 mins until lightly brown.
Step #10 Add remaining garlic for last 30 seconds.
Step #13 Cook for about 5 mins until the tomato is soft.
Step #14 Stir in Orzo, half the water & the black olives.
Step #15 Place in a casserole dish, put chicken on top.
Step #16 Spoon over some of the liquid, making sure all the pasta is submerged.
Step #17 Put lid on casserole & bake in 180C oven for about 30-40 mins until chicken & pasta are cooked, & there is only a little remaining liquid.
Step #18 Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 mins or so, & top up the water if it's looking dry.
Step #19 I prefer to skin the chicken before serving, but it's up to you.
Step #20 Sprinkle top lemon zest & feta over pasta & serve this with another glass of wine.