Persian Style Spiced Chicken Stew
with Lentils, Butternut Squash and Coriander
Fragrant with turmeric and cumin, this Persian Style Spiced Chicken Stew is paired with lentils, also known as 'adas' in Farsi. Once the butternut is in the oven, your stew will come together in just one pot to build the layers of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
3 unit(s)
Garlic Clove**
2 unit(s)
Onion
1 bunch(es)
Coriander**
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
2 unit(s)
British Chicken Breasts**
1 sachet(s)
Ground Turmeric
1 sachet(s)
Ground Cumin
15 grams
Chicken Stock Paste
40 grams
Baby Spinach**
75 grams
Greek Style Natural Yoghurt**
(Contains: Milk)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion.
Roughly chop the coriander (stalks and all).
Drain and rinse the lentils in a sieve.
Heat a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, remove the chicken from the pan and set aside. Add the onion to the pan with a drizzle of oil if needed and fry until softened, 10-12 mins.
Once softened, add the garlic, turmeric and cumin. Fry for 1 min more.
Pour the water for the sauce (see pantry for amount) into the saucepan. Return the chicken to the pan.
Add the chicken stock paste and lentils, then season with salt and pepper. Add a pinch of sugar if you have any.
Bring to the boil, then lower the heat to medium and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove the pan from the heat and transfer the chicken to a plate. Use two forks to shred the chicken as finely as you can.
Add the chicken back to the pan along with the roasted butternut squash.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if you feel it needs it.
Share your Persian style stew between your serving bowls.
Drizzle over the Greek style yoghurt, then sprinkle with the chilli flakes and coriander to finish.
Enjoy!
