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
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
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
1
- Halve and peel the onion. Chop into small pieces.
- Roughly chop the spinach.
- Drain and rinse the lentils in a sieve.
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.
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 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!
5
- Add tomato paste, remaining stock, 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 harissa paste, 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: Add a splash of water if you feel it's too thick.
6
- Divide the couscous between bowls.
- Top with the chicken and lentils.
- Finish with a drizzle of yoghurt.
