30gramssemi sun-dried tomatoes drained and chopped
400gramscan diced tomato
¼cupwhite wine
1teaspoondried oregano leaves
1teaspoondried basil leaves
1teaspoondried thyme leaves
Freshly ground black pepper
1kgchicken thigh fillets boneless and skin and fat removed. Cut into bite size pieces, lightly seasoned with salt
40gramssliced black olives
Salt for seasoning
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INSTRUCTIONS
Heat the oil in a large heavy fry pan, add the chorizo sausage meat and fry for 1- 2 minutes, while breaking it into small pieces.
Add the onion, fry on a medium to low heat, stirring frequently, until the onions soften and turn a light golden colour, add the garlic and fry, stirring frequently for 1 – 2 minutes more.
Add the capsicums and mushrooms, fry while stirring for about 5 minutes or until the capsicum softens, add the sundried tomatoes, canned tomatoes, wine, dried herbs, season with salt and pepper and add the chicken pieces. Stir and bring to the boil.
Cover with a lid, turn down the heat and simmer for 30 – 40 minutes, or until the chicken is tender and the sauce has thickened.
Adjust the seasoning, add the olives and stir through.
Serve with steamed rice or pasta.
Nutrition Facts
Mediterranean Chicken Thighs With Olives
Serving Size
1 serving
Amount per Serving
Calories
359
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Cholesterol
168
mg
56
%
Sodium
565
mg
25
%
Potassium
1128
mg
32
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
38
g
76
%
Vitamin A
2342
IU
47
%
Vitamin C
101
mg
122
%
Calcium
78
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.