• Tuscan Chicken



    • 500 grams skinless, boneless chicken thighs, cut into chunks
    • 2 tablespoons olive oil or coconut butter
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon oregano
    • 1/2 teaspoon thyme
    • 1/2 onion, finely diced
    • 3 cloves garlic, minced
    • 250 grams mushrooms, sliced
    • 1 can kidney beans
    • 2/3 cup sundried tomatoes, chopped
    • 2 large tomatoes, diced
    • parsley for garnish (optional)


    1. Season chicken with salt and pepper
    2. Heat half of the olive oil or coconut butter in a fry pan over a medium – high heat. Add chicken and brown for 3-4 minutes. Remove and set aside
    3. Add remaining oil to the pan and add mushrooms. Cook for several minutes or until they begin to soften. Remove and set aside
    4. Add onion to pan and saute for 5 minutes. Add garlic and sundried tomatoes and saute for another 3 minutes
    5. Stir in diced tomatoes, kidney beans and spices
    6. Return the chicken back to the fry pan and stir well to combine flavours. Cover and continue to cook until chicken is done and sauce is bubbling slightly
    7. Return mushrooms to the dish and stir. Season with salt and pepper if desired. Garnish with parsley and serve