Chicken Cacciatore with Mushroom, Olives & Couscous

Prepare Ingredients:

Wash the fresh produce. Pat chicken dry on paper towel and cut thighs in half. Peel and mince garlic. Pick thyme leaves (discarding stems). Cut mushrooms into quarters. Peel and thinly slice red onion. De-seed capsicum and slice into 5 mm strips. Trim broccolini ends. Bring a large pot of water to a boil over high heat (for step 5).

Brown Chicken:

Heat olive oil (enough to cover the base) in a deep sided pan over medium-high heat. Add chicken and cook for 2 minutes, flip and cook a further 2 minutes, until browned. Remove chicken and set aside on a plate.

Start Sauce:

Using the same pan, sauté onion and garlic over medium heat for 2-3 minutes, until onion has softened slightly. Add a little more olive oil, mushrooms and capsicums and cook a further 5 minutes. Add marsala to deglaze, stirring to loosen any bits stuck to the pan and cook for a further minute.

Add Tomato & Chicken:

Add tomato sauce with basil, thyme and return chicken to the pan, stirring well to coat the chicken. Reduce heat, cover and simmer for 10-12 minutes, until chicken is cooked through.

Cook Broccolini & Couscous:

While the chicken cooks; add the couscous to a bowl and enough boiling water to just cover the couscous, then pop a plate (or lid) on top and leave to fluff up. Fluff the finished couscous with a fork until well combined. Season with salt and pepper to taste. Use remaining boiling water to blanche the broccolini, cooking for 2-3 minutes, until just tender and bright green.

You Plate It:

Add in olives to chicken and season with salt and pepper to taste. Divide seasoned couscous between plates and top with chicken, sauce and broccolini. Enjoy!