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Middle Eastern Chicken

Middle Eastern Chicken

with wilted spinach lentils and 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:
Discovery
Quick
Spicy
Protein Rich
Prepped in 10
Allergens:
Barley
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

2 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 tin(s)

Tomato Paste

1 unit(s)

Onion

1 pack(s)

Lentils

100 grams

Couscous

(Contains Wheat May be present Soya)

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Honey

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2733 kJ
Energy (kcal)653 kcal
Fat10.5 g
of which saturates2.7 g
Carbohydrate76 g
of which sugars31.6 g
Dietary Fiber10.5 g
Protein57.2 g
Cholesterol0 mg
Salt3.92 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

Prep Your Veg
1
  • Halve and peel the onion. Chop into small pieces.
  • Roughly chop the spinach.
  • Drain and rinse the lentils in a sieve.
Make the Couscous
2
  • Dilute half the stock 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 onion until softened, stirring occasionally, 3-4 mins.
Cook the Chicken
4
  • Add the chicken to the onion. 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 tomato paste, remaining stock, lentils and 200ml water (double for 4p).
  • Season with saltpepper 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 harissa paste, honeyspinach and a knob of butter. Mix until the spinach is wilted, 1-2 mins.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel it's too thick.

Finish and Serve
6
  • Divide the couscous between bowls.
  • Top with the chicken and lentils.
  • Finish with a drizzle of yoghurt.
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