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Prep Time:15minutes
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Cook Time:1hour
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| Servings: people | Unit of measure: |
- 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
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Ingredients
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- 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 2 minutes.
start timer - Add the FODMAPPED Red Wine + Italian Herb Pasta Sauce and olives, cook stirring until sauce begins to boil.
- Reduce heat and simmer over a low heat 45- 50 minutes until meat is tender.
start timer - 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. - Serve Chicken Cacciatore with corn cous cous and garnish with basil leaves.
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