Chicken Cacciatore
with Pearl Couscous
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Hunting for kid-friendly ideas? This Italian dish is a real catch—or should we say it’s a cacciatore? Tender chicken thighs simmer in a saucy tomato stew generously punched up with two kinds of bell peppers, all arranged with little nibbles of pearl couscous underneath.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Shallot (or onion)
- 1 Green pepper
- 12g Chicken demi-glace
- 330g Multicoloured pearl couscous
- 200ml Tomato sauce
- 15g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
3 g
Sodium
670 mg
Total Carb
73 g
Sugars
7 g
Protein
47 g
Fibre
5 g
Preparation
Boil the couscous
- Bring a large pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 12 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Start the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper and green pepper.
- Halve, peel and mince the shallot.
Finish the chicken & make the cacciatore
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper, green pepper, shallot and S&P.
- Sauté, scraping up any browned bits, 3 to 4 min., until slightly softened.
- Add the chicken, demi-glace, tomato sauce, remaining spices, ½ cup water and S&P.
- Simmer, partially covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through and the sauce has slightly reduced.
Plate your dish
- Divide the couscous between your plates.
- Top with the cacciatore. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
