Chicken Cacciatore
This is my current FAVE meal prep and dinner recipe! I’ve been having this on repeat for the last month and I’m not anywhere near sick of it.
Just incredible and packed full of flavour!
This one is also FODMAP friendly as I have been undertaking a low FODMAP diet recently under the guidance of my naturopath. This recipe uses Garlic infused olive oil - which has been such a game changer to adding heaps of flavour to my meals 🧄but feel free to replace that with olive oil and garlic cloves if you can tolerate them.
Enjoy! And don’t forget to SAVE this post and tag me in your recreations!
Ingredients
Serves 5
5 chicken thighs
2 tbsp garlic infused olive oil
1 can crushed tomatoes
1/2 cup chicken stock (I use a low FODMAP stock)
1 tsp fried oregano
1/2 tsp dried Italian herbs
1 carrot, chopped into rounds
1 large zucchini, chopped into thick rounds
350g sweet potato, diced into chunks
1 red capsicum, chopped
Salt and pepper, to taste
1 tbsp corn flour
1/3 cup olives
Method
Heat a large fry pan, add in garlic olive oil and sear the chicken for 2 mins on each side.
Add in the canned tomatoes, stock, herbs and salt/pepper and mix to combine. Then add in all the chopped veg and mix into sauce.
Bring to a brief boil. Then lower to a simmer and cover pan with a lid. Allow to simmer for 30 minutes.
After 30 minutes, combine the corn flour with a little water to make a paste and stir into the chicken mixture. Allow to continue cooking for 10-15 minutes without the lid, until the sauce begins to thicken.
Take off the heat and add in the olives. Serve as is, or I like to serve mine with some rice and nutritional yeast