topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern Chicken

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 grams

Diced Chicken Breast

60 grams

Baby Spinach

1 sachet(s)

Harissa Paste

1 sachet(s)

Garam Masala

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

1 sachet(s)

Chicken Stock

1 tin(s)

Tomato Paste

½ unit(s)

Onion

1 pack(s)

Lentils

100 grams

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

sideBannerName

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Prep Your Veg
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.
Make the Couscous
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.
Fry the Onion
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.
Cook the Chicken
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!

Add Some Spice
5
  • Add the harissagaram 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.
Finish and Serve
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.
Meal right image

Explore Similar Recipes

Meal left image