Ingredients Serve 4 .

1 tablespoon olive oil

6 chiken tights fillets trimmed half

1 medium brown onion finely chopped

1 garlic clove, crushed

½ cup can dry white wine

400gr can adoma Duo with roasted capiscium

1 teasepoon caster sugar

1/4cup finely fresh flat black olives halved

1/3  pitted black olives halved

Couscous & steamed brokkoli to serve

Method

Heat oil in a large deep frying pan over medium high heat . cook chickenfor 5 minutes or until browned .

Heat oil in a large deep frying pan over medium high heat . cook chicken for 5 minutes on all sides or until browned .  Transfer to a plate .  Add onion has softened. add wine .  Cook for 3 minutes or until reduced by half.

Add tomato , sugar & stock . Bring to the boil .  

Return chicken to pan . Reduce heat to low .

Simmer partially cover for 25 minutes . Add parsley and olives .

Season with salt & pepper . Cook stairringly for 2 minutes or until heated through . Divide couscous beetween plates .

Spoon over chicken mixture & serve with brokkoli .

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