Slow Cooked Chicken Cacciatore with olives and Corn Cous Cous

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Slow Cooked Chicken Cacciatore with olives and Corn Cous Cous

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Prep Time: 15minutes

 Cook Time: 1hour
Servings: people Unit of measure:
Ingredients
  • 375 g FODMAPPED Red Wine + Italian Herb Pasta Sauce 375g = 1 pack
  • 800 g Chicken thigh fillets halved
  • 1 tbsp Olive Oil
  • ½ cup Stuffed Green Olives or Kalamata Olives
  • 1 sml Red Capsicum sliced
  • 1½ cups Corn Cous Cous
  • 1 tsp Olive Oil additional
  • 1 cup Boiling Water
  • 2 tbsp Fresh Basil finely chopped
  • 1 Lemon zest
  • Basil Leaves to garnish
Ingredients
  • 375 g FODMAPPED Red Wine + Italian Herb Pasta Sauce 375g = 1 pack
  • 800 g Chicken thigh fillets halved
  • 1 tbsp Olive Oil
  • ½ cup Stuffed Green Olives or Kalamata Olives
  • 1 sml Red Capsicum sliced
  • 1½ cups Corn Cous Cous
  • 1 tsp Olive Oil additional
  • 1 cup Boiling Water
  • 2 tbsp Fresh Basil finely chopped
  • 1 Lemon zest
  • Basil Leaves to garnish
Instructions
  1. Heat oil in a heavy based ovenproof pan over a medium heat and brown chicken thigh fillets on both sides.
  2. Add the capsicum and stir-fry 2 minutes.
    start timer
  3. Add the FODMAPPED Red Wine + Italian Herb Pasta Sauce and olives, cook stirring until sauce begins to boil.
  4. Reduce heat and simmer over a low heat 45- 50 minutes until meat is tender.
    start timer
  5. Place the corn cous cous, additional olive oil, lemon zest and boiling water into a bowl, mix well. Cover with a tight fitting plate or cling wrap and allow to rest 10 minutes.
    start timer
    Add sliced basil leaves and fluff with a fork.
  6. Serve Chicken Cacciatore with corn cous cous and garnish with basil leaves.
Recipe Notes
Corn cous cous maybe replaced with rice, potatoes or gluten free pasta or gluten free cous cous.

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