West African Inspired Prawn, Chicken and Coconut Chickpeas
with Bell Pepper, Mango Chutney and Coriander
Calories
:
619 kcalProtein
:
57.3g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
50g+ Protein
High Fibre
Calorie Smart
Low Carb
Allergens:
- Crustaceans
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Super speedy, this West African Inspired Prawn, 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.
Ingredients
serving amount
1 unit(s)
Bell Pepper
80 grams
Sliced Mushrooms
270 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
160 grams
King Prawns
(Contains: Crustaceans)
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
Nutrition Values
Energy (kJ)2591 kJ
Energy (kcal)619 kcal
Fat22.6 g
of which saturates17 g
Carbohydrate43.6 g
of which sugars28.4 g
Dietary Fibre19.9 g
Protein57.3 g
Cholesterol83.2 mg
Salt4.7 g
Potassium465.9 mg
Calcium31.4 mg
Iron0.6 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.
Utensils
•Large Saucepan
•Large Frying Pan
Cooking Steps
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.
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.
- Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
3
- Meanwhile, stir the chickpeas, chickpea liquid, chicken stock paste, creamed coconut, remaining West African style spice mix, sugar and water for the sauce (see pantry for both) into the veg.
- Bring to the boil. Stir in the prawns. Cook, 5-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
- While cooking, roughly chop the coriander (stalks and all). Stir half the coriander and mango chutney into the chickpeas.
4
- Share the prawn 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.
