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)
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
Parsley
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 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.
- 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.
- 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 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.
- 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.
- Serve the chicken stew on a bed of fluffy couscous.
- Drizzle over a little balsamic glaze.
- Finish with a sprinkling of parsley and pepper.
