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Parisienne Chicken

Parisienne Chicken

with Chickpeas and Couscous

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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:Cereals containing GlutenMilk

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Chicken Mini Fillets

1 pot(s)

Parisienne Style Herbs

1 unit(s)

Red Pepper

1 pack(s)


½ bunch(es)


150 grams


(ContainsCereals containing Gluten)

½ pot(s)

Chicken Stock

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ pack(s)

Greek Style Natural Yoghurt


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3171 kJ
Energy (kcal)758 kcal
Fat9.0 g
of which saturates2.0 g
Carbohydrate90 g
of which sugars20.0 g
Protein72 g
Salt2.63 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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!