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Braised chicken with olives in a tomato & tarragon sauce
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½ tbsp avocado oil
1 pack Essential Chicken Thigh Fillets
1 onion, thinly sliced
1 clove garlic, crushed
1 tsp Cooks’ Ingredients Smoked Paprika
½ x 690g jar Cooks’ Ingredients Soffritto Passata Base
1 tsp tomato purée
¼ x 20g pack tarragon, leaves only, plus extra to serve
75g Essential Pitted Black Olives In Brine, drained
200g fine green beans, halved
2 x 250g packs microwaveable wholegrain rice
2 tsp toasted flaked almonds
1. Add 1 tsp of the oil to a large frying pan over a high heat. Sear the chicken pieces, for 5 minutes, turning half way through until golden on the outside. Remove from the pan and set aside.
2. Return the pan to the heat, then mix in the onion, garlic, paprika and 2 tbsp water. Simmer for 2-3 minutes, until slightly softened. Season. Add the passata and tomato purée and stir well. Return the chicken to the pan, with the olives and tarragon leaves. Cover and cook for 15-20 minutes, adding about 50ml water to loosen if needed, until the chicken is cooked through, the juices run clear and no pink meat remains.
3. Cook the beans in boiling water until tender, and cook the rice according to pack instructions, then toss them together with the almonds. Serve with the chicken and sauce, scattered with some extra tarragon leaves.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in June 2021.
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