Parisienne Chicken

Name: Parisienne Chicken with Chickpeas and Couscous
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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; ½ Mint; 300 Water for the Couscous

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.

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.

Total15 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

150

Couscous

Chicken Stock Powder

Finely Chopped Tomatoes with Onion and Garlic

280

Chicken Mini Fillets

Parisienne Style Herbs

Chickpeas

Low Fat Natural Yoghurt

(Contains: Milk)

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

Cooking Instructions and Tips

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.

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).

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.

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.

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.

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!