Super easy: Chicken cacciatore
As it starts to get a little cooler, we begin to look forward to warm, hearty meals when we get home. The great thing about this quick chicken cacciatore is that it uses late summer vegetables to create a nutritious dish bursting with flavour. It can be served with fluffy couscous or cauliflower rice.
400g of free range skinless chicken thighs
1 brown onion
1 red capsicum
8 unpitted Sicilian olives
1 tin of chopped tomatoes
2 garlic cloves
125ml of red wine
2 sprigs of parsley
3/4 cup of couscous
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
- Fill a kettle with water and bring to boil. Place couscous into a bowl and add salt and pepper. Pour the boiling water over the couscous, but only cover by 1cm. Cover with a plate or tightly with cling wrap and leave to rest for 10 minutes. Then, fluff with a fork.
- Crush the garlic and thinly slice the onion and capsicum.
- Cut each chicken thigh into three pieces and season with salt and pepper. Heat a deep fry pan on a medium to high heat with enough olive oil to cover the base. Once hot, place the chicken into the pan and cook for four minutes. Turn over, and then cook for a further two minutes. When it is cooked, transfer the chicken to a paper towel.
- Return the pan to a medium heat. Add a drizzle of olive oil and onions. Cook for 2 minutes. Add garlic and capsicum then cook for a further minute. Add the olives and red wine. Cook for two minutes to reduce the liquid. Add the tinned tomatoes and then return the chicken to the pan. Season with salt and pepper, and stir well. Cover the pan and let it simmer for 12 minutes. Remove the pan from heat.
- Spoon the cacciatore over the couscous and top with roughly chopped parsley.
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