Nicoise Chicken Stew
with aubergine, bell pepper and couscous
This speedy chicken stew is inspired by the no-frills cooking style the south of France is famous for. The technique and ingredients are simple, but the result is simply delicious.
Tags:
Under 650 calories
•Quick
Allergens:
Wheat
•Celery
•Sulphites
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Bell Pepper
1 piece
Aubergine
100 g
Couscous
(Contains Wheat May be present Soya)
5 g
Parsley
1 pack
Chopped Tomato with Onion & Garlic
1 sachet
Vegetable Stock
(Contains Celery)
2 sachet
Balsamic Glaze
(Contains Sulphites)
260 g
Diced Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)475 kcal
Energy (kJ)1989 kJ
Fat5.3 g
of which saturates1.5 g
Carbohydrate66.7 g
of which sugars24.2 g
Dietary Fiber2.7 g
Protein39.5 g
Cholesterol0 mg
Salt3.28 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.
Utensils
•Pan with Lid
Instructions
1
- Add 200ml water (500ml for 4p) and stock powder to a pot and bring to the boil.
- When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
- Leave aside for 8-10 mins or until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Trim the aubergine, then cut into roughly 2cm pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly tear the basil leaves.
3
- Place a pan over high heat with a glug of oil.
- When the oil is hot, fry the aubergine and pepper for 7-9 mins.
- Season with salt and pepper.
TIP: Stirring only every so often will allow the veg to pick up a nice char.
4
- Add the chicken to the pan and season with salt and pepper.
- Fry until chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
5
- Reduce the heat to medium-high.
- Add the chopped tomato and half the torn basil to the pan.
- Cover and simmer until chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and sugar.
6
- Serve the chicken stew on a bed of fluffy couscous.
- Drizzle over a little balsamic glaze.
- Finish with a sprinkling of torn basil and a sprinkling of pepper.