A rustic, simple to prepare, traditional Italian dish made my way 😉 A perfect accompaniment to zoodles or cauli rice, this is one you will want to try!
It was quite a few years ago now that I first tried this dish – a slow cooked chicken pasta sauce that is, quite frankly, absolutely delicious! I’ve kept the flavours as close to ‘traditional’ as possible but have added a few of my own twists (such as garlic chives instead of parsley).
When I visited Italy a few years ago, I was like a kid in a candy store. The food was sensational, from the sweetest fresh tomatoes to the most aromatic lemons … Not to mention a seafood risotto that I had at a seaside restaurant (when I say seaside, I mean my feet were literally in the sand, under the table, waves gently flapping by not too far away … It was idyllic!). Anyway, if you’ve read Eat, Pray, Love by Elizabeth Gilbert then chances are you’ve also dreamed of just eating pasta and relishing in all that Italy has to offer, at some stage. Just because you have decided to do away with the pasta and gluten, doesn’t mean you cannot indulge in delicious meals. This cacciatore is one such example, and my scotch egg pasta sauce is definitely a close second!
Recipe for Paleo Chicken Cacciatore
Yield: 4 good sized servings
Prep time: 10 minutes
Cooking time: 40-50 minutes
What you need
1.5kg chicken pieces (or a 12 piece braai pack)
1 onion, chopped
2 bay leaves
1 star anise
1 thumb sized piece of cinnamon bark
1 tspn crushed garlic
1 x 400g can whole peeled plum tomatoes
2 tblspns tomato paste
1 tspn dried rosemary
2 tspns dried origanum/mixed herbs
Salt and pepper to taste
Olive oil for cooking
Garlic chives/flat leaf parsley to garnish
1/2 – 1 cup water
What you need to do
1. Heat oil in a heavy based pot over medium-high heat. Add onion, garlic, and whole spices. Fry until onion is translucent.
2. Add chicken pieces and fry until browned (usually takes around 10-15 minutes or so).
3. Add tomato, and the rest of the ingredients. Add 1/2 cup water, lower the heat, cover, and allow to cook for about 20 minutes, checking sporadically to prevent sticking/burning.
4. Add more water if necessary.
5. Remove lid, and allow to simmer for a further 5-10 minutes.
6. Garnish with garlic chives/flat leaf parsley. Done!
This is a really simple dish that just requires a bit of patience for the flavours to develop. Give it a try and liven up your zoodles!
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