Persian Style Spiced Chicken and Halloumi 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
2 unit(s)
Onion
1 bunch(es)
Coriander
1 carton(s)
Lentils
(May be present: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
3 unit(s)
Garlic Clove
1 sachet(s)
Ground Turmeric
1 sachet(s)
Ground Cumin
2 unit(s)
British Chicken Breasts
15 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Chilli Flakes
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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, halve, peel and thinly slice the onion.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
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.
While the onion fries, roughly chop the coriander (stalks and all).
Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).
Once the onion has softened, add the garlic, turmeric and cumin to the saucepan. 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: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
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. Top with the halloumi.
Drizzle over the Greek style yoghurt, then sprinkle on the chilli flakes (add less if you'd prefer things milder) and coriander to finish.
