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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.

Under 650 calories
Total Time25 minutes
Cooking Time20 minutes


Serving amount

1 unit(s)

Bell Pepper

1 unit(s)


100 grams


(Contains Wheat May be present Soya)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Vegetable Stock

(Contains Celery)

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

260 grams

Diced Chicken Breast

5 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



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. 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 220°C/200°C fan/gas mark 7.
  • Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a large (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.
Make the Couscous
  • Meanwhile, 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.

Char the Veg
  • While the couscous cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Roughly chop the parsley (stalks and all).
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the pepper until charred, 5-6 mins.
  • Season with salt and pepper.

TIP: By stirring only every so often you'll allow the pepper to pick up a nice colour.

Add the Chicken
  • 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.

Simmer the Stew
  • Reduce the heat to medium-high.
  • Add the chopped tomato and half the parsley 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.
  • Season to taste with salt, pepper and sugar, adding a splash of water to loosen the sauce if necessary.
  • Once cooked, stir through the roasted aubergine.
Garnish and Serve
  • Serve the chicken stew on a bed of fluffy couscous.
  • Drizzle over a little balsamic glaze.
  • Finish with a sprinkling of parsley and pepper.