Chicken Cacciatore with Mushroom, Olives & Couscous
  • Prep time: 35 minutes
  • Calories: 390
Cacciatore means "hunter" in Italian. In this case it refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often capsicum, and sometimes wine. In our version, you will add some earthy mushrooms and olives for a bit of an extra oomph. Served simply with couscous and broccolini it is the perfect midweek meal. Share the moment #youplateit with us on Instagram or Facebook. Enjoy!
  • 3 Chicken Thighs (skinless)
  • 1 Cups of Couscous
  • 2 Garlic Clove
  • 0.25 Cups of Marsala
  • 40 Grams of Kalamata Olives (pitted)
  • 1 Small Bunch of Thyme
  • 200 Grams of Mushrooms
  • 1 Red Capsicum (Small)
  • 1 Red Onion
  • 1 350 Gram Pack of Lampomodoro (Passata)
  • 0.5 Bunch of Broccolini

Prepare Ingredients:

Wash the fresh produce. Pat dry chicken with paper towel and cut thighs in half. Peel and mince garlic. Pick thyme leaves, discarding stems. Cut mushrooms into quarters. Peel and thinly slice ¾ of the red onion (you will have some left over). De-seed capsicum and slice into 5 mm strips. Trim broccolini ends. Bring a large pot of water to a boil (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 passata, 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 (returning the pot of remaining water back to the stove). 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. Drain well.

You Plate It:

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