Spanish Style Chicken
Prep time
Cook time
Total time
Serves: 4-6
  • 150g couscous
  • 100g frozen peas
  • 1 onion, peeled and halved
  • 2 cloves of garlic, peeled
  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 1 capsicum, de-seeded and quartered
  • 400g can of tomatoes
  • 400g can of chickpeas (or 1 cup precooked chickpeas)
  • 1 tbsp stock concentrate
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp ground coriander
  • 1 tsp crushed chili (optional)
  • 2 potatoes, approx 300g, cubed into 2cm cubes
  • 500 - 750g small chicken thigh fillets
  • 1 head of broccoli, chopped into florets
  • ½ cup pitted green olives
  • Mint and coriander, finely chopped for garnish
  1. Place couscous and frozen peas into a small bowl, add warm water to pre-soak.
  2. Place onion and garlic in TM bowl and chop 4secs/sp5
  3. Scrape down bowl and add oil. Saute 4mins/Varoma/Sp2
  4. Add carrots and capsicum and chop roughly 3secs/sp4
  5. Add tomatoes, chickpeas, stock concentrate, spices, potatoes and stir with spatula to combine
  6. Place chicken fillets on top of ingredients and place lid in place
  7. Cook 17 mins/Varoma/Reverse/Speed soft
  8. Whilst your chicken is cooking prepare the Varoma. Line the Varoma tray with baking paper and slash some slits in the paper, scrunch and wet. Lay paper out flat on tray.
  9. Place brocolli florets into Varoma bowl and spread couscous and peas onto paper on Varoma tray. (Doing this whilst your chicken is starting to cook saves you time and gets the meal under way)
  10. Place Varoma in position.
  11. After 17 mins, remove the Varoma. Cook chicken for another 6mins/100'/Reverse/Speed soft
  12. Stir olives through chicken and serve couscous and broccoli on plate, add chicken and garnish with mint and coriander
Recipe by My Melbourne Thermo at