A speedy, sophisticated take on the rustic, Italian “hunter” stew. Layered with flavour and brimming with wholesome veg, it’s a deliciously perfect antidote to the chilly weather outside.
CHICKEN CACCIATORE
CHICKEN CACCIATORE
with green olives, bell peppers & bulgur wheat
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Spinach
- Bulgur Wheat
- Celery Stick
- Chicken
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Pitted Green Olives
- Sunflower Seeds
- Vegetable Stock
- Whole Yellow Pepper
- Whole Yellow Peppers
From your kitchen:
- Paper Towel
- Water
- Sugar/Sweetener/Honey
- Oil (cooking, olive & coconut)
- Salt & Pepper
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 1-2 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 85ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-8 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy chicken cacciatore. Scrumptious!
Free-Range Chicken Mini Fillets - 150g
NOMU Italian Rub - 10ml
Bulgur Wheat - 100ml
Sunflower Seeds - 10g
Whole Yellow Pepper - 1
Celery Stick - 1
Garlic Clove - 1
Cooked Chopped Tomatoes - 200g
Vegetable Stock - 5ml
Fresh Parsley - 2g
Baby Spinach - 40g
Pitted Green Olives - 40g
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 2-3 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 125ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-10 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy chicken cacciatore. Scrumptious!
Free-Range Chicken Mini Fillets - 300g
NOMU Italian Rub - 20ml
Bulgur Wheat - 200ml
Sunflower Seeds - 20g
Whole Yellow Pepper - 1
Celery Stick - 2
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Vegetable Stock - 10ml
Fresh Parsley - 4g
Baby Spinach - 80g
Pitted Green Olives - 80g
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 2-3 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 125ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-10 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy chicken cacciatore. Scrumptious!
Free-Range Chicken Mini Fillets - 300g
NOMU Italian Rub - 20ml
Bulgur Wheat - 200ml
Sunflower Seeds - 20g
Whole Yellow Pepper - 1
Celery Stick - 2
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Vegetable Stock - 10ml
Fresh Parsley - 4g
Baby Spinach - 80g
Pitted Green Olives - 80g
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 800ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 3-4 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 180ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 10-12 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy chicken cacciatore. Scrumptious!
Free-Range Chicken Mini Fillets - 600g
NOMU Italian Rub - 40ml
Bulgur Wheat - 400ml
Sunflower Seeds - 40g
Whole Yellow Peppers - 2
Celery Stick - 4
Garlic Cloves - 4
Cooked Chopped Tomato - 800g
Vegetable Stock - 20ml
Fresh Parsley - 8g
Baby Spinach - 160g
Pitted Green Olives - 160g
Woolies Products in this dish
