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Chicken cacciatore
- 1 teaspoon olive oil or spray olive oil
- 4 x 125g skinless chicken thigh fillets, fat trimmed
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 medium red capsicums, thinly sliced
- 8 pitted Kalamata olives, halved
- 400g can of no added salt diced tomato
- 1/4 cup white wine
- 1 teaspoon dried oregano
- 2 sprigs fresh rosemary
- 1/2 cup reduced salt chicken stock
- 1 cup chopped mushrooms
- 3/4 cup wholemeal couscous, uncooked
- Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thigh for 1 minute each side, or until fillets are golden.
- Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened.
- Add olives, diced tomatoes, white wine, dried oregano, rosemary, chicken stock and mushrooms. Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through. Meanwhile, cook couscous according to packet instructions.
- To serve, divide 1/2 cup cooked couscous between plates and spoon chicken mixture over the top.
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