Italian Chicken Cacciatore with Super Green Farro

Italian Chicken Cacciatore with Super Green Farro

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 29, 2018.
Order Now
Order Now

Using a non-stick pan will help for this recipe.

Ingredients

ITALIAN CHICKEN

  • ¾ tsp oil, for cooking (or use spray oil)
  • 275g lean chicken thighs
  • 1½ tsp Italian chicken dusting

CACCIATORE

  • ¾ tsp oil, for cooking (or use spray oil)
  • ¼ red onion, diced 1cm
  • 1 clove garlic, minced
  • ¼ tsp salt
  • 2 tsp tomato paste
  • Remaining Italian chicken dusting
  • 1 can chopped tomatoes
  • ½ capsicum, diced 1-2cm
  • ¼ cup chicken stock
  • 2-3 Tbsp parsley leaves and stalks, finely chopped
  • 1/2 bag baby spinach, roughly chopped

BROCCOLI FARRO

  • 50g farro
  • ½ broccoli, florets and stalk diced 1-2cm
  • ½ tsp extra-virgin olive oil

TO SERVE

  • 2-3 Tbsp basil leaves, roughly torn

Steps

  1. Bring a medium pot of salted water to the boil. Prepare ingredients.
  2. Heat a medium fry-pan (preferably non-stick) on medium-high heat. Pat chicken dry and cut each thigh into 2-3 pieces. Season and rub in first measure of Italian chicken dusting. Cook for 1-2 minutes each side until chicken is lightly browned (but not fully cooked) and set aside on a plate.
  3. Wipe pan clean and heat oil on medium heat. Cook onion, garlic and salt for 3-4 minutes, stirring occasionally, until soft. Add tomato paste along with remaining Italian chicken dusting and cook for 30 seconds.
  4. Wipe pan clean and heat oil on medium heat. Cook onion, garlic and salt for 3-4 minutes, stirring occasionally, until soft. Add tomato paste along with remaining Italian chicken dusting and cook for 30 seconds.
  5. While farro cooks, finish cacciatore. Add canned tomatoes, capsicum and chicken stock.. Return chicken to pan and bring to a simmer. Reduce heat to low and cook for 8-10 minutes until chicken is cooked and sauce has thickened.
  6. Drain farro and broccoli well and return to pot. Stir through olive oil and season to taste.
  7. Stir parsley and spinach through chicken cacciatore and season to taste.
  8. To serve, spoon broccoli farro into bowls. Top with chicken cacciatore and sprinkle over basil.

Nutritional Information

Energy 1817 kj
434 kcal
Protein 37.3g
Carbohydrate 31.1g
Fat 16.6g