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Nicoise Chicken Stew

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.

Calorie Smart
Total Time25 minutes
Cooking Time20 minutes


Serving amount

1 unit(s)

Bell Pepper

1 unit(s)


100 grams


(Contains Wheat May be present Soya)

5 grams


1 pack(s)

Chopped Tomato with Onion & Garlic

260 grams

Diced Chicken Breast

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)


½ sachet(s)

Italian Herbs

2 sachet(s)


(Contains Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2005 kJ
Energy (kcal)479 kcal
Fat5.8 g
of which saturates1.6 g
Carbohydrate66.5 g
of which sugars21.8 g
Dietary Fiber2.8 g
Protein40.6 g
Cholesterol0 mg
Salt3.64 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.


Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid


Roast the Aubergine
  • 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.
Get Prepped
  • 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.

Fry the Chicken
  • 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!

Make the Sauce
  • 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.
Finishing Touches
  • 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.

Garnish and Serve
  • Serve the Nicoise chicken stew on a bed of fluffy bulgur.
  • Finish with a sprinkling of the remaining parsley.