Black Bean, Chicken Breast and Sweet Potato Harissa Stew
with Spinach, Flaked Almonds and Yoghurt
This Black Bean, Chicken Breast and Sweet Potato Harissa Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Sweet Potato
1
Garlic Clove**
1
Black Beans
50
Harissa Paste
(Contains: Sulphites)
½
Chermoula Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains: Celery)
40
Baby Spinach
75
Greek Style Natural Yoghurt
(Contains: Milk)
15
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
260
Diced British Chicken Breast
Not included in your delivery
200
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the garlic, harissa paste and chermoula spice mix (add less of both if you'd prefer things milder) to the chicken. Cook until fragrant, 1 min.
Stir in the chopped tomatoes, veg stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat. Simmer, stirring occasionally, until slightly reduced, 7-8 mins.
When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sweet potato is cooked, remove from the oven and stir through the stew.
Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Season to taste with salt and pepper. Add a splash of water if the stew is a little thick.
When ready, share your harissa stew between your bowls and top with a dollop of yoghurt.
Sprinkle over the toasted almonds to finish.
Enjoy!
