Persian Style Spiced Chicken Stew
with Lentils, Butternut Squash and Coriander
- Milk
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
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.
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
Nutritional information
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.
Add the onion to the pan 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.
Add the chicken breasts, chicken stock paste and lentils, then season with salt and pepper. Add a pinch of sugar (if you have any). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 through. 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, fragrant spices, though some found it needed more seasoning or a flavour boost.
- Ease of prep: Preparation took longer than expected for some, with butternut squash cutting being particularly time-consuming.
- Suggestions: Consider serving with flatbread or crusty bread to mop up the sauce; some found it too thin.
- Next-day meals: The stew keeps well, with several customers enjoying leftovers the following day.
- Texture: Try using chicken thighs instead of breast for more tender meat; shredding the chicken was praised.
- Modifications: Some reduced the lentils or added ingredients like bay leaf, lemon juice, or chorizo for extra flavour.
