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West African Inspired Double Chicken and Coconut Chickpeas

West African Inspired Double Chicken and Coconut Chickpeas

with Bell Pepper, Mango Chutney and Coriander
Lily Stevens
Lily StevensUpdated on October 01, 2026
Get 50% off your first box & Free treats for 2 months!
Get 50% off your first box & Free treats for 2 months!
Calories
: 
724 kcal
Protein
: 
81.8g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens

Super speedy, this West African Inspired Chicken and Coconut Chickpeas will be on your table in less than 15 minutes. Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

80 grams

Sliced Mushrooms

540 grams

British Chicken Mini Fillets

1 sachet(s)

West African Style Seasoning

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

1 carton(s)

Chickpeas

10 grams

Chicken Stock Paste

50 grams

Creamed Coconut

40 grams

Mango Chutney

1 bunch(es)

Coriander

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)3029 kJ
Energy (kcal)724 kcal
Fat23.4 g
of which saturates17.1 g
Carbohydrate43.7 g
of which sugars28.6 g
Dietary Fibre20 g
Protein81.8 g
Salt3.7 g
Potassium420.3 mg
Calcium10.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Large Frying Pan

Cooking Steps

PDF
Get Started
1
  • Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Heat a drizzle of oil in a large saucepan on high heat.
  • Once hot, add the pepper and mushrooms and fry, 5-6 mins. Continue to stir while it cooks.
Get Frying
2
  • Heat a drizzle of oil in a large frying pan on medium-high heat.
  • Once hot, fry the chicken, 10-12 mins. Turn every 2-3 mins.
  • TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Season with salt and pepper. Add one third of the West African style seasoning for the last min.
Add the Flavour
3
  • Meanwhile, stir the chickpeas, chickpea liquid, chicken stock paste, creamed coconut, remaining West African style seasoning, sugar and water for the sauce (see pantry for both) into the veg.
  • Simmer until thickened, 3-4 mins.
  • While cooking, roughly chop the coriander (stalks and all). Stir half the coriander and mango chutney into the chickpeas.
Dinner's Ready!
4
  • Share the pepper and coconut chickpeas between your serving bowl.
  • Top with the spiced chicken mini-fillets.
  • Drizzle over the honey (see pantry).
  • Sprinkle over the remaining coriander to finish.
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