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.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
100 grams
Couscous
(Contains Wheat May be present Soya)
5 grams
Parsley
1 pack(s)
Chopped Tomato with Onion & Garlic
260 grams
Diced Chicken Breast
2 sachet(s)
Chicken Stock
1 sachet(s)
Honey
½ sachet(s)
Italian Herbs
2 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Toss to coat, then arrange in a single layer.
- Roast the aubergine until golden brown and soft, 20-25 mins. Turn halfway through.
- Pour 200ml water (500ml for 4p) with half the chicken stock into 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 to the side for 8-10 mins or until ready to serve.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
TIP: If you're in a hurry you can boil the water in your kettle.
- Place a pan over medium-high heat with a drizzle of oil.
- When the oil is hot, fry the chicken and pepper until chicken is browned on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!
- Add the paprika and half the Italian herbs (double for 4p) and fry until fragrant, 1 min.
- Add remaining chicken stock powder, chopped tomatoes, honey, half the parsley and ½ tsp sugar (double for 4p) 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.
- Stir the roasted aubergine into the stew.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water to loosen the stew if you feel it's too thick.
- Serve the Nicoise chicken stew on a bed of fluffy bulgur.
- Finish with a sprinkling of the remaining parsley.