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:
Calorie Smart
•Quick
Allergens:
Wheat
•Celery
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
100 grams
Couscous
(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 Irish Chicken Breast
5 grams
Parsley
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
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 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.
6
- Serve the chicken stew on a bed of fluffy couscous.
- Drizzle over a little balsamic glaze.
- Finish with a sprinkling of parsley and pepper.
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