Middle Eastern Chicken Hot Pot
with chickpeas - Coronation chicken ciabatta sandwich
- Nuts
Ingredients
100 grams
Bulgur Wheat
40 grams
Mango Chutney
1 sachet(s)
Chicken Stock Powder
1 pot(s)
Chermoula Spice Mix
2 unit(s)
Medium Tomato
390 grams
Diced British Chicken Thigh
1 unit(s)
Onion
25 grams
Flaked Almonds
(Contains: Nuts)
½ carton(s)
Chickpeas
30 grams
Tomato Puree
40 grams
Dried Apricots
1 unit(s)
Lemon
40 grams
Wild Rocket
1 unit(s)
Carrot
1 sachet(s)
Mayonnaise
1 pot(s)
North Indian Style Spice Mix
1 bunch(es)
Coriander
2 unit(s)
Ciabatta
Nutritional information
Instructions
Preheat the oven to to 200°. Halve, peel and thinly slice the onion. Trim the carrot, quarter lengthways (no need to peel) then chop widthways into 2cm chunks. Roughly chop the tomatoes, apricots and coriander (stalks and all). Zest and halve the lemon. Drain and rinse the chickpeas in a colander. Separate 2 portions of chicken that you will need for your lunch. Keep to one side. IMPORTANT: Wash your hands after handling raw meat.
Heat a splash of oil in a large saucepan over medium high heat. When hot, add the chicken reserved for your dinner. Fry until browned, 3-4 mins, stir occasionally. Stir in the carrot, onion and ¾ of the apricots. Cook for 2 mins then add the Chermoula spice, half the tomato puree and ¾ of the tomatoes. Cook for a minute, then stir in ½ the stock powder and water (see ingredients for amount). Lower the heat, cover and simmer for 12-15 mins.
Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and the remaining stock, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Next, place the remaining chicken onto a baking tray and sprinkle over the curry power and a drizzle of oil. Toss to evenly coat. IMPORTANT: Wash your hands after handling raw meat. Pop the chicken tray on the middle shelf of the oven to roast for 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, allow to cool, you will use it in your sandwich for lunch.
When the stew is ready, add the chickpeas and simmer until piping hot, another 2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Fluff up the bulgur with a fork and stir in the lemon zest. Add a squeeze of lemon juice and ½ of the coriander. Season to taste with salt and pepper. Divide the bulgur wheat between your bowls, spoon the stew on top and sprinkle over half the almonds. Enjoy!
Once you have eaten, roughly chop the cooked, cooled chicken. Pop the mayo, mango chutney, remaining tomato puree, tomatoes, coriander, apricots and almonds in a large bowl. Mix well to combine. Season to taste with lemon juice, salt and pepper. Mix in the chicken. Fill each ciabatta with a handful of rocket and the coronation chicken, then wrap and refrigerate until needed.
