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Middle Eastern Chicken

Middle Eastern Chicken

with wilted spinach lentils and yoghurt drizzle

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
One Pan
Allergens:
Wheat
Milk
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)

Chicken Stock

1 tin(s)

Tomato Paste

½ unit(s)

Onion

1 pack(s)

Lentils

100 grams

Couscous

(Contains Wheat May be present Soya)

1 sachet(s)

Honey

75 grams

Yoghurt

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kcal)635 kcal
Energy (kJ)2656 kJ
Fat9.7 g
of which saturates2.4 g
Carbohydrate74.6 g
of which sugars31.6 g
Dietary Fiber10.4 g
Protein55.8 g
Cholesterol0 mg
Salt4.58 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 chicken stock powder with 200ml boiling water (500ml for 4p).
  • Add the couscous to a bowl.
  • Pour in the stock, cover tightly 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 chopped 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.
  • Season with salt and pepper then fry until golden brown on the outside, 3-4 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

Add Some Spice
5
  • Add the harissa, tomato paste, lentils and 150ml water (double for 4p).
  • Season with saltpepper and ½ tsp sugar (double for 4p).
  • Simmer until thickened, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add the spinach and mix until wilted, 1-2 mins.

TIP: Loosen the stew with a splash of water if you feel it's too thick.

Finish and Serve
6
  • Stir the honey through the lentils then season to taste with salt, pepper and sugar.
  • Divide the couscous between bowls.
  • Spoon over chicken and lentils.
  • Top with a drizzle of yoghurt.
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