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Mediterranean Recipes

Parisienne Chicken

Parisienne Chicken

Parisienne Chicken

with Chickpeas and Couscous

Recipe Development TeamPublished on July 20, 2018

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Think you need a whole day to make a casserole? Think again! This summery dish of chicken, chickpeas, Parisienne herbs, tomatoes and peppers served with fluffy cous cous is ready in just a 15 short minutes.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

150

Couscous

½

Chicken Stock Powder

1

Finely Chopped Tomatoes with Onion and Garlic

280

Chicken Mini Fillets

1

Parisienne Style Herbs

1

Chickpeas

75

Low Fat Natural Yoghurt

(Contains: Milk)

½

Mint

Not included in your delivery

300

Water for the Couscous

Nutritional information

Energy (kcal)758 kcal

Energy (kJ)3171 kJ

Fat9 g

of which saturates2 g

Carbohydrate90 g

of which sugars20 g

Protein72 g

Salt2.6 g

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

Utensils

•Grill Pan

•Large Bowl

•Bowl

Instructions

Start the Chicken

1

a) Heat a splash of oil in a large frying pan over medium-high heat. b) Add the chicken and sprinkle over the Parisienne herbs. c) Brown for 2-3 mins on each side.

Prep Time

2

a) Meanwhile, halve, then remove the core from the pepper and roughly chop into small pieces. b) Drain the chickpeas in a sieve. c) Pick the mint leaves from their stalks and roughly chop(discard the stalks).

Cook the Couscous

3

a) Put the couscous in a mixing bowl. Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the stock powder. b) Pour the stock over the couscous, cover tightly with clingfilm or a plate and leave to the side for 10 mins or until ready to serve.

Simmer the Sauce

4

a) Add the pepper to the chicken. Stir and cook for 2 mins . b) Add the chopped tomatoes and the chickpeas. Lower the heat to medium and simmer until the pepper is soft and the chicken is cooked through, 5 mins. c) TIP: If the sauce is a bit thick add a splash of water. d) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Finish Off

5

a) Fluff the couscous up with a fork and stir through half the mint. b) Taste and add salt and pepperif necessary. c) Share the couscous between your bowls.

Serve

6

a) Season the chicken stew to taste with salt and pepper. b) Spoon on top of your couscous. c) Finish with a spoonful of yoghurt and a final sprinkle of remaining mint. ENJOY!

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