Middle Eastern Chicken
with wilted spinach lentils and pine nut couscous
This hearty and decadent chicken stew is filled with flavours from the Middle East. Harissa, couscous and lentils are all ingredients commonly found in many of this region's cuisines.
Tags:
Under 650 calories
•Quick
•Spicy
Allergens:
Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 g
Diced Chicken Breast
60 g
Baby Spinach
1 sachet
Harissa Paste
1 sachet
Garam Masala
10 g
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet
Chicken Stock
1 can
Tomato Paste
½ piece
Onion
1 pack
Lentils
100 g
Couscous
(Contains Wheat May be present Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)629 kcal
Energy (kJ)2631 kJ
Fat11.2 g
of which saturates2 g
Carbohydrate70.4 g
of which sugars26.1 g
Dietary Fiber10.4 g
Protein55.6 g
Cholesterol0 mg
Salt4.44 g
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
•Sieve
Instructions
1
- Halve and peel the onion. Chop half into small pieces (double for 4p).
- Roughly chop the spinach.
- Drain and rinse the lentils in a sieve.
2
- Dilute the stock powder in 200ml boiling water (500ml for 4p).
- Add the couscous to a bowl.
- Pour the stock into the bowl, cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
3
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened stirring occasionally, 3-4 mins.
4
- Add the chicken to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper then fry until golden brown, 3-4 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
5
- Add the harissa, garam masala, tomato paste, lentils and 150ml water (double for 4p). Simmer until thickened 8-10 mins.
- Stir through the spinach for 1-2 mins to wilt. Season to taste with salt, pepper and sugar.
6
- Loosen the stew with a splash of water if it's too thick.
- Fluff up the couscous with a fork and stir through pine nuts.
- Divide the couscous between bowls.
- Serve the chicken and lentils alongside.