Crispy chicken thighs with capsicum and pesto

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

First published: Jul 2018

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

Serves: 4

Time to make: 30 mins

Total cost: $20.64 / $5.16 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 506cal

Kilojoules 2120kJ

Protein 30g

Total fat 12g

–Saturated fat 7g

Carbohydrates 65g

–Sugars 12g

Dietary fibre 8g

Sodium 790mg

Calcium 370mg

Iron 4mg

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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