What are the main ingredients in Charming Chicken Cacciatore?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Charming Chicken Cacciatore?

Calories: 634, Carbs: 34 grams, Fat: grams, Protein: 56.2 grams, Sugar: 16.1 grams, Salt: 1257 grams

How do I prepare Charming Chicken Cacciatore?

WARMING MEAL: Plate up the golden cauli and side with the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself! GOLDEN CAULI: Preheat the oven to 200°C. Boil the kettle. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Dilute the stock with 125ml of boiling water. STEW BEGINNINGS: Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan (with a lid) over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside. FRAGRANT CACCIATORE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 10-15 minutes. Stir through the rinsed spinach, a sweetener, and seasoning. Remove from the heat when the spinach has wilted.

What should be prepared from my kitchen to make Charming Chicken Cacciatore?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Charming Chicken Cacciatore

Name: Charming Chicken Cacciatore
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

If it ain’t broke, don’t fix it, right? A rustic Italian “hunter’s stew” is served alongside golden charred cauli bits and finished off with a sprinkle of fresh oregano. Classic, old school, and oh-so-yummy!

Charming Chicken Cacciatore

with golden cauliflower & oregano

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cauliflower Florets
Chicken
Cooked Chopped Tomato
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Fresh Oregano
Garlic Clove
Garlic Cloves
NOMU Italian Rub
Onion
Onions
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

GOLDEN CAULI
Preheat the oven to 200°C. Boil the kettle. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Dilute the stock with 85ml of boiling water.
STEW BEGINNINGS
Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan (with a lid) over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 10-15 minutes. Stir through the rinsed spinach, a sweetener, and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the golden cauli and side with the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!

Cauliflower Florets - 200g
Vegetable Stock - 7,5ml
Free-range Chicken Pieces - 2
NOMU Italian Rub - 5ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Spinach - 20g
Fresh Oregano - 3g

Download the Recipe

Serves 2

GOLDEN CAULI
Preheat the oven to 200°C. Boil the kettle. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Dilute the stock with 125ml of boiling water.
STEW BEGINNINGS
Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan (with a lid) over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 10-15 minutes. Stir through the rinsed spinach, a sweetener, and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the golden cauli and side with the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!

Cauliflower Florets - 400g
Vegetable Stock - 15ml
Free-range Chicken Pieces - 4
NOMU Italian Rub - 10ml
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Spinach - 40g
Fresh Oregano - 5g

Download the Recipe

Serves 3

GOLDEN CAULI
Preheat the oven to 200°C. Boil the kettle. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Dilute the stock with 150ml of boiling water.
STEW BEGINNINGS
Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan (with a lid) over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 15-20 minutes. Stir through the rinsed spinach, a sweetener, and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the golden cauli and side with the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!

Cauliflower Florets - 600g
Vegetable Stock - 22,5ml
Free-range Chicken Pieces - 6
NOMU Italian Rub - 15ml
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Spinach - 60g
Fresh Oregano - 8g

Download the Recipe

Serves 4

GOLDEN CAULI
Preheat the oven to 200°C. Boil the kettle. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Dilute the stock with 180ml of boiling water.
STEW BEGINNINGS
Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan (with a lid) over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 15-20 minutes. Stir through the rinsed spinach, a sweetener, and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the golden cauli and side with the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!