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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken cacciatore. Scrumptious!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken cacciatore. Scrumptious!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken cacciatore. Scrumptious!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken cacciatore. Scrumptious!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
Frequently Asked Questions
What is the preparation time for CHICKEN CACCIATORE?
The preparation time for CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat is between 15 and 25 minutes.
What is the total time required to make CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat?
The total time required to make CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat is between 30 and 45 minutes.
How many servings does CHICKEN CACCIATORE provide?
4 servings
What are the main ingredients in CHICKEN CACCIATORE?
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
What is the nutritional information of CHICKEN CACCIATORE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CHICKEN CACCIATORE?
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!
What should be prepared from my kitchen to make CHICKEN CACCIATORE?
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
How many calories does CHICKEN CACCIATORE have?
calories
How much fat content does CHICKEN CACCIATORE have?
grams
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