Difficulty:  Medium

Ready in: 50 minutes

Nutritional facts (est. per serving):

993 kCal

52g fat

51g carb

76g protein

5g dietary fiber

 

Tools you will need:

Deep large pan with lid

Medium Bowl

Kettle

 

This Box Includes: 

 

Chicken Breast

Brown Onion

Garlic Clove

Paprika

Red Capsicum

  Rice Vinegar

Diced Tomatoes

 Tomato Paste

Green Olives

  Parsley

  Couscous

Olive Oil*

Salt and Pepper to Taste*

 

Cooking Instructions: 

  1. Boil a kettle.
  2. Rinse the chicken lightly under cold running water and pat dry with paper towel.
  3. Thinly slice the capsicum, then cut into bite size pieces. Peel and mince the garlic. Medium dice the onion.
  4. Heat 2 tbsp olive oil in a deep large pan. Add the chicken and cook over medium heat for 2 minutes each side until browned. Remove and set the chicken aside.
  5. Add the onion, garlic, paprika, some salt and the sliced capsicum. Cook for about 6 minutes, or until soft.
  6. Add the rice vinegar and ? cup of water. Cook for 2 minutes, or until slightly reduced. Add ? cup of the diced tomatoes and tomato paste, stir well and cook for 2 minutes. Return the chicken to the pan. Gently simmer, covered for at least 20 minutes, cook for another 10 minutes if you have time for maximum flavor. Add more water only as required.
  7. In the meantime, add the couscous to a medium 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 to taste.
  8. Remove lid, increase the heat slightly and cook for a further 10 minutes to reduce the sauce. Add the olives and cook for a further 1 minute.
  9. Remove from the heat. Add a good grind of black pepper and sprinkle with chopped parsley. Divide chicken casserole between between plates and serve with couscous alongside. Enjoy!

Chicken Casserole served with Couscous

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