Chicken Family friendly

Chicken, red capsicum, tomato and chickpea chilli

Name: Chicken, red capsicum, tomato and chickpea chilli
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces; 1/3 cup (50g) plain flour, seasoned; 1/4 cup (60ml) olive oil; 1 large red onion, thinly sliced; 2 garlic cloves, finely chopped; 2 red capsicums, seeds removed, sliced into 1cm pieces; 1 tbs tomato paste; 400g can chickpeas, drained, rinsed; 400g can crushed tomatoes; 3 long red chillies; 1 tsp Tabasco sauce; Buttery couscous, to serve; 1 cup coriander leaves, to serve

4 ratings

15m

55m

Chicken, red capsicum, tomato & chickpea chilli

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by Matt Preston

delicious. senior editor

Oct 08, 2015

My sister is the most virtuous of women when it comes to cooking, refusing even to use oil to fry the onion when making the base of a braise like this one. I do use a little oil to fry the onion because, well, I’m fallible and human! This dish has become my sister’s party piece and, even though I’m partial to more than my fair share of animal fats, I’m a bit addicted to the textures, which make this fun to eat - Matt Preston.

1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
1/3 cup (50g) plain flour, seasoned
1/4 cup (60ml) olive oil
1 large red onion, thinly sliced
2 garlic cloves, finely chopped
2 red capsicums, seeds removed, sliced into 1cm pieces
1 tbs tomato paste
400g can chickpeas, drained, rinsed
400g can crushed tomatoes
3 long red chillies
1 tsp Tabasco sauce
Buttery couscous, to serve
1 cup coriander leaves, to serve

Method

1.

Dust the chicken in the seasoned flour, shaking off any excess. Heat 2 tbs oil in a large frypan over medium-high heat. In batches, fry chicken, turning, for 4 minutes or until golden all over. Remove from pan and set aside.
2.

Cook onion, garlic and capsicum in remaining 1 tbs oil, stirring, for 2 minutes or until the onion starts to colour. Stir in tomato paste and cook for 1 minute until combined. Add chickpeas, crushed tomato, chillies and Tabasco and season to taste.
3.

Add the chicken, cover with a lid and simmer over low heat for 30 minutes or until chicken is tender and sauce is slightly thickened. Remove frypan from the heat.
4.

Serve the chilli with warm buttery couscous and garnish with a few coriander leaves.