Slow Cooked Chicken Cacciatore with olives and Corn Cous Cous
1 tbsp olive oil
800g chicken thigh fillets, halved
1 sachet (375g) FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce
1/2 cup stuffed green olives or kalamata olives
1 small red capsicum, sliced
1 1/2 cups dry corn cous cous
1 tsp olive oil
Zest of 1 lemon
1 cup boiling water
2 tbsp fresh basil, finely chopped
Basil leaves to garnish
Heat oil in a heavy based ovenproof pan over a medium heat and brown chicken thigh fillets on both sides.
Add the capsicum and stir-fry for 2 minutes.
Add the FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce and olives, cook stirring until sauce begins to boil.
Reduce heat and simmer over a low heat 45- 50 minutes until the meat is tender.
Place the corn cous cous, olive oil, lemon zest and boiling water into a bowl and mix well. Cover with a tight fitting plate or cling wrap and allow to rest for 10 minutes. After that time, once cooked, add sliced basil leaves and fluff with a fork.
Serve Chicken Cacciatore with the cous cous and garnish with basil leaves.
Corn cous cous maybe replaced with rice, potatoes or gluten free pasta or gluten free cous cous.