Middle Eastern Style Chicken Stew

Name: Middle Eastern Style Chicken Stew with Couscous, Roasted Carrots and Dill Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Carrot; 1 Ground Cumin; 15 Chicken Stock Paste; 120 Couscous; 260 Diced Chicken Breast; 40 Prunes; 1 Dill; 1 Garlic Clove**; 30 Tomato Puree; 50 Harissa Paste; 75 Low Fat Natural Yoghurt; 100 Water for the Sauce; 240 Water for the Couscous

with Couscous, Roasted Carrots and Dill Yoghurt

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

Tags:

Rapid

•Under 600 calories

Allergens:

Cereals containing gluten

•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

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

Prunes

Dill

Garlic Clove**

Tomato Puree

Harissa Paste

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

240

Water for the Couscous

Nutritional information

Energy (kcal)556 kcal

Energy (kJ)2326 kJ

Fat13 g

of which saturates2 g

Carbohydrate61 g

of which sugars17 g

Protein47 g

Salt2.2 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Medium Saucepan

•Lid

•Garlic Press

•Grill Pan

•Small Bowl

•Bowl

Instructions

a) Preheat your oven to 220°C.
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 scatter over 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. When 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.
b) Meanwhile, roughly chop the prunes. Roughly chop the dill (stalks and all).
c) Peel and grate the garlic (or use a garlic press).

a) Stir the garlic, tomato puree and harissa paste into the chicken. Cook for 1 min more.
b) Add the water for the sauce (see ingredients for amount), prunes and remaining chicken stock paste. Stir together and bring to a gentle simmer.
c) Cook until the sauce has thickened and the chicken is cooked through, 6-8 mins. TIP: Add a splash of water if it's too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the stew simmers, mix the yoghurt with 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) Divide the couscous between your bowls and spoon over the chicken stew.
c) Top with the roasted carrots and a spoonful of the dill yoghurt. Enjoy!