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Harissa Chicken and Bell Pepper Stew

Harissa Chicken and Bell Pepper Stew

with warm and fluffy naan
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
734 kcal
Protein
: 
55.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

2 unit(s)

Garlic

½ unit(s)

Chilli

1 unit(s)

Bell Pepper

5 grams

Parsley

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Harissa Paste

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

15 grams

West African Style Spice Mix

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

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat16.2 g
of which saturates2.3 g
Carbohydrate93.2 g
of which sugars22.9 g
Dietary Fiber12 g
Protein55.2 g
Salt6.5 g
Potassium326.2 mg
Calcium29.3 mg
Iron0.9 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
  • Peel and grate the garlic (or use a garlic press). Quarter and peel the onion, then separate the layers.
  • Halve the chilli and discard the core and seeds. Finely chop half (use all for 4P and 6P). Finely chop the parsley (stalks and all).
Season the Chicken
2
  • Toss the chicken together with half the garlic, half the West African spice mix, salt, pepper and a drizzle of oil.
Bake in the Oven
3
  • Transfer the chicken to a lined baking tray.
  • Roast on the top shelf of the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Make the Spicy Sauce
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry onion, bell pepper and remaining garlic until fragrant, 4-5 mins.
  • Add the chopped tomatoes, remaining West African spice mix, chilli and half the parsley.
  • Bring to the boil, stirring, then cover and simmer until slightly reduced, 6-8 mins.
  • Once simmered, stir through the harissa paste. Season to taste with salt, pepper and sugar. 

TIP: Add another splash of water if the sauce becomes too dry.

Warm the Naans
5
  • Once everything is almost ready, place naans onto a baking tray.
  • Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins. 
  • Meanwhile, thinly slice the chicken widthways.
Divide and Serve
6
  • Divide the chicken between plates.
  • Drizzle the sauce over the top.
  • Garnish with the remaining parsley.
  • Serve the warm naan alongside. 
Meal right image

Explore Similar Recipes

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