Middle Eastern Style Chicken and Apricot Stew

Name: Middle Eastern Style Chicken and Apricot Stew with Couscous, Roasted Carrots and Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Carrot; 1 Ground Cumin; 20 Chicken Stock Paste; 110 Couscous; 260 Diced Chicken Breast; 40 Dried Apricots; 1 Garlic Clove**; 30 Tomato Puree; 50 Harissa Paste; 75 Low Fat Natural Yoghurt; 220 Water for the Couscous; 100 Water for the Sauce

with Couscous, Roasted Carrots and Yoghurt

Mimi MorleyPublished on August 18, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Chicken and Apricot Stew in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

•High Protein

•Eiwitrijk

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

Carrot

Ground Cumin

Chicken Stock Paste

110

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

260

Diced Chicken Breast

Dried Apricots

(Contains: Sulphites)

Garlic Clove**

Tomato Puree

Harissa Paste

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220

Water for the Couscous

100

Water for the Sauce

Nutritional information

Energy (kcal)578 kcal

Energy (kJ)2418 kJ

Fat13.6 g

of which saturates2.2 g

Carbohydrate66.8 g

of which sugars24.1 g

Protein44.1 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Lid

•Pan

•Garlic Press

•Bowl

Cooking Instructions and Tips

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrot, then slice into 1cm thick rounds (no need to peel).

c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with half the cumin. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.

a) While the carrots roast, pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil.

b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

c) Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) While the chicken cooks, roughly chop the apricots.

d) Peel and grate the garlic (or use a garlic press).

a) Stir the garlic, tomato puree and harissa paste (add less if you'd prefer things milder) into the chicken. Cook for 1 min more.

b) Add the water for the sauce (see pantry for amount) and apricots to the pan, along with the remaining cumin and chicken stock paste. Stir together and bring to a gentle simmer.

c) Cook until the sauce has thickened and the chicken is cooked through, 8-10 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.