Cook time is 35minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 8 skinless chicken thighs
- 1tablespoons olive oil
- 1 onion, chopped
- 1 eggplant, cut into bite-sized chunks
- 1 green capsicum, cored, deseeded and cut into bite-sized chunks
- 1 red capsicum, cored, deseeded and cut into bite-sized chunks
- 2 zucchini, chopped
- 1 clove garlic, crushed
- 400grams can chopped tomatoes
- 1 pinch caster sugar
- 1 handful basil, roughly torn
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2010kJ / 480Cal
2010 Kilojoules or 480 Calories
23% of daily energy intake*
Protein
59.0grams
Fat
21.1grams
Carbs
15.0grams
Sugars
11.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut a couple of slashes across each chicken thigh and season with salt and pepper. Heat the oil in a large deep frying pan, add the chicken and cook over a high heat for 5 minutes, turning occasionally.
Step 2 of 3
Add the onion, eggplant, capsicum, zucchini and garlic and cook for 10 minutes or until softened, adding a little water if the mixture becomes too dry.
Step 3 of 3
Add the tomatoes and sugar, season with salt and pepper and bring to the boil, stirring. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Stir in the basil and serve.
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