Ingredients

1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g skinless chicken thighs
2 x 400g tin crushed tomatoes
100g black olives, pitted
1 tbs finely chopped fresh rosemary
Cauliflower Mash
1 head cauliflower, cut into florets
2 tsp olive oil
1 tbs parmesan, grated
salt & pepper to taste
1/4 cup fresh parsley, roughly chopped

Directions

Heat oil in a large frypan with lid over medium-high heat. Cook onions, garlic and rosemary for a couple of minutes until soft. Add chicken and brown on both sides for a few minutes, then add in tomatoes and olives. Season with salt & pepper and allow to simmer with lid on for 20-25 minutes.

Meanwhile, add cauliflower to a pot of boiling water and cook for 10 minutes or until soft. Drain and then mash and gently fold in olive oil, parmesan, salt & pepper.

Remove lid from chicken and let simmer uncovered for 5 minutes more. Sprinkle with parsley then serve with cauliflower mash.

Nutrition

Energy 1700.52 kJ

Calories 406.16 cal

Protein 29.30g

Fibre 9.07g

Fat 25.28g

Sat. Fat 6.94g

Carbs 10.76g

Sugar

Chicken Cacciatore

Ingredients

Directions

Nutrition