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Parisienne Chicken

Parisienne Chicken

with Chickpeas and Couscous
4.0(270)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
758 kcal
Protein
: 
72g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Grill Pan
•Large Bowl
•Bowl

Instructions

PDF
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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