RECIPES BY Rhiannon Lambert

Chicken Cacciatore

  • 50 minutes
  • 4
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

1 Knorr zero salt Chicken Stock Cube
2 tbsp olive oil
8 skin-on bone-in chicken thighs
1 onion, finely chopped
1 red pepper, chopped
3 cloves garlic, minced
1 x 400g can chopped tomatoes
1 tsp dried oregano
2 tbsp paprika
50g black olives
Optional extras: parsley, to serve


  1. Heat the olive oil over a medium-high heat in a large high-sided frying pan. Add the chicken, skin side down and fry until golden brown and crispy. Flip them over and fry until browned underneath. Remove from the pan and set to one side.
  2. Reduce the heat slightly and add the onion, red pepper and garlic. Fry gently for 8-10 minutes, or until very soft.
  3. Meanwhile, dissolve the Knorr zero salt chicken stock cube in 250ml of just-boiled water. Add that to the pan along with the chopped tomatoes, dried oregano and paprika. Stir well, bring to a simmer, then cook for 5-10 minutes, or until slightly reduced.
  4. Arrange the chicken pieces back into the pan along with the olives, then reduce the heat to medium-low. Cover with a lid and cook for 30 minutes, or until the chicken is tender and pulls off the bone.
  5. Serve whilst still hot as it is, or garnish with parsley.
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Veggie Paella

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Re-Nourish: A Simple Way to Eat Well