Super Quick Spicy Middle Eastern Style Chicken
with Couscous, Spinach, Yoghurt and Rocket
Ready in just 15 minutes, our Super Quick Spicy Middle Eastern Style Chicken is spicy and fully delicious. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Tags:
High Protein
•Extra spicy
Allergens:
Cereals containing gluten
•Milk
The quantities provided above are averages only.
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 war 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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
Diced British Chicken Breast
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
20 grams
Chicken Stock Paste
30 grams
Tomato Puree
1 sachet(s)
Chermoula Spice Mix
15 grams
Honey
50 grams
Harissa Paste
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
15 grams
Pumpkin Seeds
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Boiled Water for the Couscous
100 milliliter(s)
Water for the Sauce
Nutritional information
Energy (kJ)2818 kJ
Energy (kcal)673 kcal
Fat27.1 g
of which saturates9.9 g
Carbohydrate60.9 g
of which sugars14.9 g
Dietary Fibre5.6 g
Protein43.8 g
Salt3.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Pan
•Kettle
•Bowl
•Cling Film
Cooking Instructions and Tips
1
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, put the couscous and butter (see pantry) in a bowl.
- Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
- Cover tightly with cling film. Set aside for 10 mins.
3
- Once cooked, add the tomato puree and chermoula spice mix (add less if you'd prefer it milder) to the chicken. Cook, 1 min.
- Stir in the remaining chicken stock paste, honey, water (see pantry) and harissa (add less if you'd prefer it milder). TIP: Put hardened honey into hot water for 1 min.
- Simmer, 2-3 mins.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
- Fluff up the couscous and share between your bowls.
- Spoon over the chicken and spinach.
- Dollop on the yoghurt. Top with the rocket and sprinkle over the pumpkin seeds.
- Drizzle a little oil over the leaves to finish.
Enjoy!
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