Melanie’s Tomato and Black Olive Chicken with Feta Couscous
Delicious Mediterranean chicken with tomatoes and olives served over feta couscous—quick, flavorful, and perfect for any day. Serves 2 generously. Enjoy!
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Cooking tools:
- Dutch oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Measuring spoon
- Measuring cup
- Saucepan
- Mixing bowl
- Plate
- Serving platter
- Microplane
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts, cut into 2cm chunks
- Knob of butter
- 1 large red onion, sliced thinly
- 2 cloves garlic, grated or finely chopped
- 2 tbsp balsamic vinegar
- 200ml chicken stock
- 1 x 400g tin chopped tomatoes
- 1 tsp sugar
- 100g black olives, pitted, halved
- Handful of fresh basil, roughly chopped
- Salt
- freshly ground black pepper
- 1 x packet of Ainsley Harriott Sundried Tomato and Garlic Couscous
- 100g Feta Cheese, diced
- 60g black olives, pitted, quartered
- Fresh basil leaves, for garnish
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