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:
Calorie Smart
•One Pan
•Quick
•Spicy
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
to taste
Butter
Nutrition Values
Energy (kJ)2656 kJ
Energy (kcal)635 kcal
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
•Pan with Lid
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 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.
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.
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!
5
- Add the tomato paste, lentils and 200ml water (double for 4p).
- Season with salt, pepper and ½ tsp sugar (double for 4p).
- Cover and simmer until thickened, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir in the harissa, honey, spinach and a knob of butter. Mix until the spinach is wilted, 1-2 mins.
- Season to taste with salt, pepper and sugar.
TIP: Loosen the stew with a splash of water if you feel it's too dry.
6
- Divide the couscous between bowls.
- Spoon over chicken and lentils.
- Top with a drizzle of yoghurt.
