Ingredients
- 2 red capsicums (peppers)
- 1 tablespoon olive oil
- 1 red onion, roughly chopped
- 1-2 garlic cloves, crushed
- 425 g (15 oz) tin chopped tomatoes
- 3 large handfuls parsley, chopped
- 1 very large handful basil leaves, chopped
- 1 tablespoon tomato paste (concentrated purée)
- 1 tablespoon caster (superfine) sugar
- 4 boneless, skinless chicken breasts
- spring onion (scallion), chopped, to garnish
Method
1. Cut the capsicums into quarters, remove the membrane and seeds and grill (broil), skin side up, until blackened. Cool in a plastic bag for 10 minutes, peel away the skin and chop roughly.
2. Heat the oil in a saucepan and cook the onion and garlic for 2 minutes, or until soft but not brown. Add the tomato, parsley, basil, tomato paste, sugar and 375 ml (13 fl oz/ 1½ cups) water.
3. Add the capsicum and cook, stirring often, over very low heat for 45 minutes to 1 hour, or until thick. Leave to cool slightly, then purée in batches in a food processor. Season with salt and pepper.
4. Grill the chicken under a preheated grill (broiler) for 5 minutes on each side, or until cooked through and tender. Serve with the sauce, garnished with spring onion.
