July 20, 2020

Chicken, red pepper and olive cacciatore

Chicken, red pepper and olive cacciatore

 

A Mediterranean Winters dish full of flavor.
Bon appetite!

Ingredients

  • 12 (a mix) chicken thighs or drumsticks
  • olive oil for frying
  • 2 onions, finely chopped
  • 4 cloves garlic, crushed
  • 800 g vine tomatoes, peeled and chopped, or 2 x 400 g tin tomatoes
  • 2 red peppers, seeded and sliced
  • 2 sprigs rosemary, needles chopped
  • 300 ml red wine
  • 120 g jar pitted black olives, drained and halved
  • basil a handful of leaves

 

Method

 

  • STEP 1

Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Add the tomatoes, peppers, and rosemary and simmer for another 10 minutes until the tomatoes break down. Add the wine and simmer for 20-30 minutes until it thickens and becomes a rich sauce. Add a splash of water if it becomes too thick. Heat the oven to 190C/fan 170C/gas 5.

  • STEP 2

Stir the olives through the sauce, then nestle the chicken back into the pan. If the pieces don’t fit in one layer, transfer the sauce and chicken to a baking dish. Cook in the oven for 30-40 minutes or until cooked through and the meat pulls away from the bone easily.

  • STEP 3

Serves well with wine

 

July 9, 2025
Garlic Butter Steak, Edamame & Asparagus 2 servings | 20 minutes INGREDIENTS 2 cups Edamame Pods 10 ozs Flank Steak (sliced very thinly against the grain) 2 tbsps Tamari (divided) 2 tsps Cornstarch 2 tsps Avocado Oil 2 tbsps Water 2 tbsps Butter 2 Garlic (clove, minced) 2 cups Asparagus (woody ends trimmed, chopped) METHOD Bring a large pot of salted water to a boil. Place the edamame pods in the boiling water and cook for three minutes, stirring occasionally. Drain and rinse and set aside. In a bowl, mix together the steak with half the tamari and cornstarch. Heat a large wok over medium-high heat. Add the oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one more minute. Remove with a slotted spoon and set aside. Remove the wok from the heat and let cool slightly for one minute. Return over medium heat and add the water, butter, and garlic. Toss to combine. Add the edamame, asparagus, and remaining tamari and cook for three minutes, tossing often. Add the steak and toss everything together. Divide onto plates and enjoy!  Notes Leftovers: Refrigerate in an airtight container for up to two days. Serving Size: One serving is approximately one cup of edamame, one cup of asparagus, and 3/4 cup of steak (sliced). More Flavor: Add chili flakes. Serve Ii With: As is, or with rice on the side. Nutrition Facts ​ ​Amount per serving​ 531 calories 46gs protein 24gs carb 30gs fat
July 2, 2025
Chicken & Delicata Squash with Brown Butter Sage  2 servings | 50 minutes INGREDIENTS 3 tbsps Extra Virgin Olive Oil (divided) 1 tbsp Balsamic Glaze 1/2 tsp Dijon Mustard 1 tsp Maple Syrup 12 ozs Chicken Breast (bone-in, skin-on) Sea Salt & Black Pepper (to taste) 1 Delicata Squash (small, cut in half lengthwise, seeds removed, cut into wedges) 1 tbsp Butter 1/4 cup Fresh Sage METHOD Preheat the oven to 425oF (220oC). Line two baking sheets with parchment paper. Place an oven safe rack over top of one. In a small bowl, combine half the oil, balsamic glaze, mustard, and maple syrup. Place the chicken in a bowl and season with salt and pepper. Pour about half of the balsamic mixture over the chicken and coat well. Place the chicken on the baking sheet with the rack. Add the squash to the second baking sheet. Coat with the remaining oil and season with salt and pepper. Transfer the chicken to the oven and bake for 35 to 40 minutes or until cooked through. Halfway through baking, remove the chicken and brush the remaining balsamic mixture over top and return to the oven. Add the squash to the oven at this point too. In a small saucepan, melt the butter and add the sage. Stir often until the butter has browned and smells nutty, about three to four minutes. Divide the chicken and squash onto plates and drizzle the sage butter over the squash. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is about 1 1/2 cups of squash with 1 1/2 cups chicken (sliced). NUTRITION FACTS​ ​Amount per serving​ 618 calories 51gs protein 13gs carb 40gs fat
June 26, 2025
 Classic Beef-Stuffed Peppers 4 servings | 45 minutes INGREDIENTS: 1 pound Ground Beef (93% lean or leaner) 4 medium red, yellow or green bell peppers 1/2 cup minced onion 2 teaspoons minced garlic 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained 1/2 cup cooked white or brown rice 3 tablespoons tomato paste 2 teaspoons dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper Chopped fresh parsley (optional) METHOD: Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. NUTRITION (per serving) Calories: 296 Fat: 3,4g Protein: 29g Carbohydrate: 25g Iron: 4,5g
More Posts