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 simmers in a saucy tomato stew generously punched up with two kinds of bell pepper, all arranged with little nibbles of pearl couscous underneath.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Onion (or shallot)
- 1 Green pepper
- 330g Multicoloured pearl couscous
- 12g Chicken demi-glace
- 200ml Tomato sauce
- 15g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
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
75 g
Sugars
8 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 onion.
Finish the chicken & make the cacciatore
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper, green pepper, onion 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.
