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Persian Chicken Stew

Persian Chicken Stew

with Red Lentils, Minty Yoghurt and Cumin Rice

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What we call Iran today used to be known as Persia and it's a country with a rich culinary heritage. Not surprising when you see where it sits on the map - a link between the Middle East and the Far East, Russia and Arabia. Persian food has absorbed influences and ingredients from all these places and, in turn, influenced them. Tonight's stew has echoes of Dhansak but something all of its own as well.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)

Echalion Shallot

1 pot(s)

Ground Turmeric

1 pot(s)

Ground Coriander

¾ pot(s)

Cumin Seeds

50 grams

Red Split Lentils

1 sachet

Tomato Puree

1 sachet

Chicken Stock Powder

150 grams

Basmati Rice

1 unit(s)


½ unit(s)

Green Bullet Chilli

½ bunch(es)


1 pack(s)

Greek Style Yoghurt


Not included in your delivery

250 milliliter(s)

Water for the Casserole

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate88 g
of which sugars12.0 g
Protein58 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Pop your kettle on to boil. Heat a splash of oil in a large saucepan on medium-high heat. When the oil is hot, add the chicken. Season with a pinch of salt and pepper. Cook, stirring occasionally, until golden brown all over, 5-6 mins. While the chicken browns, halve, peel and thinly slice the shallot


Add the shallot, ground turmeric, ground coriander and half the cumin seeds to the pan. Cook, stirring, for 1-2 mins, then add the lentils and tomato purée. Cook for 1 minute, then add the water (see ingredients for amount). Bring to the boil, stir in half the stock powder, reduce the heat and simmer, stirring occasionally, 10 mins. Meanwhile, toast the remaining cumin seeds in another large saucepan on medium heat (no oil), 1 minute.


Add the water (see ingredients for amount). Bring to the boil then stir in the rice and remaining stock powder, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. When the stew has been cooking for 10 mins, stir in the courgette and pop a lid on the pan. Cook, stirring occasionally, for another 10-12 mins. TIP: If the stew is looking a bit dry, add a splash of water to loosen it up!


Halve the green chilli lengthways, deseed then finely slice. Pick the mint leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the Greek yoghurt with the mint. Season with salt and pepper to taste. Keep to one side.


Your stew is ready when the lentils are soft and the chicken is cooked. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Taste and season with salt and pepper, then stir in as much green chilli as you fancy (add less if you're not a fan of heat!). Fluff up the rice with a fork and serve it in bowls topped with the chicken stew. Add a dollop of minty yoghurt and a sprinkling of any remaining chilli. Enjoy!