Crispy chicken thighs with capsicum and pesto

Serves: 4
Time to make: 30 mins

Total cost: $ 20.64 / $ 5.16 per serve

(at time of publication)

Crispy chicken thighs with capsicum and pesto

Ingredients
Nutrition Info.(per serve)

2 cups salt-reduced vegetable stock
1¼ cups wholemeal couscous
6 boneless, skinless chicken thighs (500g)
3 mixed-colour capsicums, seeds removed and sliced
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
400g can chopped tomatoes
½ cup pesto, to serve

Nutrition Info

Kilojoules 2120kJ
Calories 506cal
Protein 30g
Total fat 12g
Saturated fat 7g
Carbohydrates 65g
Sugars 12g
Dietary fibre 8g
Sodium 790mg
Calcium 370mg
Iron 4mg

Instructions

1 Preheat oven to 180°C. In a large saucepan, bring stock to a boil. Sprinkle couscous into stock, stir, cover and set aside.

2 Spray a large cast iron frying pan with oil and set over a medium-high heat. Place chicken in the pan and cook for about 3 minutes, or until browned, turn and cook for a further 3 minutes. Transfer chicken to a plate, cover and set aside.

3 Spray pan again lightly and sauté capsicum, onion and garlic for 2-3 minutes. Add tomatoes and stir to combine. Nestle chicken into capsicums and bake for 10 minutes or until chicken juices run clear.

4 Fluff couscous with a fork and season. Serve chicken over couscous topped with a drizzle of pesto and garnish with parsley or basil leaves, if desired.

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Author:Jo Bridgford

Photographer: Melanie Jenkins

First published: Jul 2018