1 (3 pound) whole chicken, cut into cubes
1 teaspoon olive oil
1 onion, chopped
1/4 teaspoon dried oregano
6 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried marjoram
2 teaspoons dried mint
1 teaspoon dried crushed peppermint
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Saute chicken cubes in olive oil until golden. Stir in onion, oregano, garlic, olive oil, basil, rosemary, salt, marjoram, mint and crushed peppermint. Reduce heat to low and simmer until chicken is cooked through (no longer pink inside), about 2 to 3 minutes. Remove chicken from pan and allow it to cool completely.
Remove chicken from pan and let rest in bowl with liquid. Reduce oil in skillet to medium heat.
Heat remaining 2 tablespoons olive oil in skillet and saute chicken cubes until golden brown. Add chicken; Sprinkle with remaining oregano and garlic. Add basil, rosemary, salt, marjoram, mint and crushed peppermint. Cook over medium heat about 1 minute.