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Preparation time
30 minutes
Total time:
1 hour 20 minutes
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Ingredients
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1 lb (454 g) skinless boneless chicken thighs, each cut into 3 pieces
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¼ cup (60 ml) olive oil
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2 red bell peppers, seeded and diced
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1 onion, chopped
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1 clove garlic, chopped
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1 can (14 oz/398 ml) diced tomatoes
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2 cups (500 ml) chicken broth
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2 tsp (10 ml) harissa, or to taste
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¼ cup (35 g) kalamata olives, pitted and halved
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⅓ lb (150 g) short pasta (see note)
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2 zucchinis, halved and cut into ½-inch (1 cm) thick pieces
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Salt and pepper
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Directions
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In a large non-stick skillet over medium-high heat, brown the chicken pieces in 2 tbsp of the oil. Season with salt and pepper. Add the peppers, onion and garlic. Continue cooking until the vegetables are tender. Add the tomatoes, broth, harissa and olives. Bring to a boil.
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Cover, reduce heat to low and simmer for about 30 minutes or until the chicken is fork-tender.
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Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.
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In another skillet, brown the zucchini in the remaining 2 tbsp oil. Add the zucchini and chicken to the pasta. Adjust the seasoning.
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