SPANISH CHICKEN & TOMATO STEW
SERVES 2 PREP 10 MINS COOK 35 MINS
pinch saffron threads
¼ cup hot water
2 x 150g skinless chicken thigh cutlets, fat trimmed
1 small red onion, sliced
15g salami, chopped
1 clove garlic, crushed
400g canned cherry tomatoes in tomato juice
¾ cup canned cannellini beans, rinsed, drained
2 tbsp char-grilled capsicum strips 1 tbsp chopped parsley
175g broccolini, steamed
2 x 20g slices ciabatta
1 In a jug, combine saffron and water. Set aside.
2 Heat a deep non-stick frying pan on medium. Cook chicken until golden. Remove from pan.
3 Saute onion and salami 3 mins. Add garlic, saute 1 min. Add tomatoes and saffron mixture. Bring to boil. Return chicken to pan. Simmer on low, covered, 25 mins until sauce thickens slightly.
4 Add beans and capsicum. Simmer, uncovered, 5 mins or until chicken is cooked through.
5 Serve with parsley, broccolini and bread.
11.3g Total fat 3.1g Sat fat 1642kj (393 cals) 35.4g Carbs 34g Protein 8.4g Fibre 450mg Sodium