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Middle Eastern Style Chicken Stew with King Prawns

Middle Eastern Style Chicken Stew with King Prawns

with Couscous, Roasted Carrots and Dill Yoghurt

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

Tags:Rapid
Allergens:Cereals containing glutenMilkCrustaceans

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Carrot

1 sachet

Ground Cumin

15 grams

Chicken Stock Paste

120 grams

Couscous

(ContainsCereals containing gluten)

280 grams

Diced Chicken Breast

40 grams

Prunes

1 bunch(es)

Dill

1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 sachet

Harissa Paste

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2545 kJ
Energy (kcal)608 kcal
Fat14.0 g
of which saturates2.0 g
Carbohydrate61 g
of which sugars17.0 g
Protein59 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Saucepan
Lid
Frying Pan
Garlic Press
Small Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

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!