Crispy chicken thighs with capsicum and pesto

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

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A scrumptious fusion of basil pesto, sweet capsicum and chicken - this recipe gets baked within 30 minutes!

Serves: 4

Time to make: 30 mins

Ingredients

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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

Instructions

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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.

Nutrition Info (per serve)

Calories 506 cal

Kilojoules 2120 kJ

Protein 30 g

Total fat 12 g

Saturated fat 7 g

Carbohydrates 65 g

Sugar 12 g

Dietary fibre 8 g

Sodium 790 mg

Calcium 370 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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