Braised chicken with tomatoes and peppers

Name: Herby couscous-stuffed tomatoes and peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths Mediterrnean couscous 180 g,Israeli tomatoes, tops cut off 6,tricolore peppers, halved and seeded 450 g,olive oil, for drizzling 2 - 3 T,Sea salt and freshly ground black pepper, to taste ,garlic cloves, sliced 3,For the couscous: ,olive oil 1T,Italian parsley, chopped 2t,coriander, chopped 1t,mint, chopped 1t,lemon, juiced 1⁄2,feta, crumbled 150 g,Sea salt and freshly ground black pepper, to taste

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
8 free-range chicken pieces
Sea salt and freshly ground black pepper, to taste
1 onion, chopped
2 garlic cloves, crushed
1 x 400 g whole Italian tomatoes can
6 small bright salad peppers, quartered lengthways
1 t dried oregano
250 ml chicken stock
Olives a handful
Italian parsley, torn for sprinkling
Rosmarino pasta, cooked al dente, for serving

Method

1. Heat 1 T olive oil in an ovenproof casserole dish. Brown the chicken pieces in the oil, then remove and season to taste.

2. Using the same dish, cook the onion until softened in a little more oil (if necessary). Stir in the garlic, then the tomatoes. Crush the tomatoes with a potato masher and add the peppers and oregano.

3. Return the chicken pieces to the casserole dish. Pour in the stock and bring to a simmer. Add the olives, cover and simmer for 30 minutes or until very tender. If there seems to be too much liquid, remove the chicken and peppers and keep warm. Reduce the sauce over a high heat. Sprinkle with parsley and serve with the rosmarino pasta.

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