Middle Eastern Style Chicken and Apricot Stew
with Couscous, Roasted Carrots and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Chicken and Apricot Stew in just 20-25 minutes for a delicious and speedy meal.
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
2 unit(s)
Carrot
1 sachet(s)
Roasted Spice and Herb Blend
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
260 grams
Diced British Chicken Breast
40 grams
Dried Apricots
(Contains Sulphites)
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Water for the Couscous
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Trim the carrots, 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 roasted spice and herb blend. 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, 16-18 mins. Turn halfway through.
If you'd prefer to pan-fry your carrots, skip the oven and cut them into 1cm thick rounds instead.
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 diced 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).
To pan-fry your carrots, stir-fry them first in the frying pan until tender, 4-5 mins, then transfer to a bowl and cover to keep warm before cooking the chicken.
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 roasted spice and herb blend and the chicken stock paste. Stir together and bring to a gentle simmer.
c) Cook until the sauce has thickened and the chicken is cooked through, 3-4 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While the stew simmers, fluff up the couscous with a fork and season to taste with salt and pepper.
a) When everything's ready, taste the stew and season with salt and pepper if needed.
b) Share the couscous between your bowls and spoon over the chicken stew.
c) Top with the roasted carrots and a spoonful of yoghurt to finish.
Enjoy!
