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Greek Style Shredded Chicken

Greek Style Shredded Chicken

with Basil Couscous

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Greek cuisine is all about fresh, bright, simple flavours; this recipe has all three. Perfectly fluffy couscous served with a rich tomato and aubergine sauce, shredded roast chicken and crumbled feta, the reasons to love this dish are never-ending. The perfect thing to knock together for a quick midweek dinner, we have a feeling that you’ll be coming back to this recipe time and time again. How could you resist?

Tags:Under 750 calories
Allergens:GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
serving amount
2
4
6

1 unit(s)

Red Onion

1 unit(s)

Aubergine

1 bunch(es)

Basil 20g

2 clove

Garlic

150 grams

Couscous

(ContainsGluten)

3 unit(s)

Chicken Thigh

30 grams

Tomato Puree

1 pack(s)

Tomato Passata

2 tsp

Worcester Sauce

(ContainsGluten)

1 block(s)

Feta Cheese

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Couscous

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3117 kJ
Energy (kcal)745 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate72 g
of which sugars17.0 g
Protein58 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Knife
Grater
Lid
Saucepan
Baking Tray
Fork
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Remove the stalk top from the aubergine. Halve lengthways, slice each half into four strips and then chop into 1cm chunks. Heat a drizzle of oil in a frying pan over medium heat. Add the onion and aubergine and cook, stirring occasionally, until softened, 5-7 mins. TIP: Add a pinch of sugar if you have some, to help them caramelise.

2

Meanwhile, pick the basil leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Peel and grate the garlic, (or use a garlic press). Bring the water (amount specified in the ingredient list) to the boil in a large saucepan. Add the basil stalks and a pinch of salt. When the water is boiling, add the couscous, pop a lid on the pan and remove from the heat. Leave to one side until you are ready to serve.

3

Put the chicken thighs on a baking tray, drizzle over some oil and season with a pinch of salt and pepper. Roast on the top shelf of your oven, 20 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

4

Once the veggies have softened, add the garlic and tomato purée. Fry for 1 minute, stirring occasionally. Add the tomato passata, Worcester sauce (check the amount specified in the ingredients list!) and water (amount specified in the ingredient list). Bring the sauce to the boil, lower the heat and simmer until thickened, 10 mins. TIP: If it looks dry, just add a splash of water!

5

When the chicken is cooked, transfer to a plate and use two forks to shred the meat. Add the shredded chicken to the veggie sauce and stir everything together. Taste to check the seasoning - add more salt, pepper, sugar or Worcester sauce if you think it needs it! Finally, stir through half the basil leaves.

6

Fluff up the couscous with a fork. Serve in big bowls topped with the chicken and veggie sauce. Crumble over the feta cheese and sprinkle on the remaining basil leaves. Opa!