Middle Eastern Style Chicken and Apricot Stew with King Prawns

Name: Middle Eastern Style Chicken and Apricot Stew with King Prawns with Couscous, Roasted Carrots and Dill Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Carrot; 1 Ground Cumin; 20 Chicken Stock Paste; 120 Couscous; 260 Diced Chicken Breast; 40 Dried Apricots; 1 Dill; 1 Garlic Clove**; 30 Tomato Puree; 50 Harissa Paste; 75 Low Fat Natural Yoghurt; 150 King Prawns; 100 Water for the Sauce; 240 Water for the Couscous

with Couscous, Roasted Carrots and Dill Yoghurt

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This Middle Eastern Style Chicken and Apricot Stew with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Rapid

•Spicy

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Crustaceans

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

DifficultyMedium

Ingredients

serving amount

Carrot

Ground Cumin

Chicken Stock Paste

120

Couscous

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

260

Diced Chicken Breast

Dried Apricots

(Contains: Sulphites)

Dill

Garlic Clove**

Tomato Puree

Harissa Paste

Low Fat Natural Yoghurt

(Contains: Milk)

150

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100

Water for the Sauce

240

Water for the Couscous

Nutritional information

Energy (kcal)676 kcal

Energy (kJ)2829 kJ

Fat14.6 g

of which saturates2.7 g

Carbohydrate73 g

of which sugars24.8 g

Protein59.3 g

Salt3.8 g

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

Utensils

•Baking Tray

•Medium Saucepan

•Lid

•Garlic Press

•Grill Pan

Instructions

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 ingredients 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 the oil is 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 and dill (stalks and all).
d) Peel and grate the garlic (or use a garlic press).

a) Stir the garlic, tomato puree and harissa paste (add less if you don't like heat) into the chicken. Cook for 1 min more.
b) Add the water for the sauce (see ingredients 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, 7-9 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, combine the yoghurt and half the dill in a small bowl. Season with salt and pepper.
b) Carefully fluff up the couscous with a fork, then stir through the remaining dill and season to taste.

a) When everything is 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 dill yoghurt to finish. Enjoy!

Step 5 MOD: If you've chosen to add king prawns to your meal, bring the stew up to the boil halfway through simmering. Stir in the prawns and cook for the remaining 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.