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Nicoise Chicken Stew

Nicoise Chicken Stew

with aubergine, bell pepper and bulgur

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)


5 grams


1 pack(s)

Chopped Tomato with Onion & Garlic

260 grams

Diced Chicken Breast

2 sachet(s)

Chicken Stock

1 sachet(s)


½ sachet(s)

Italian Herbs

2 sachet(s)


(Contains Mustard)

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

1 sachet(s)

Worcester Sauce

(Contains Soya)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2089 kJ
Energy (kcal)499 kcal
Fat5.3 g
of which saturates1.5 g
Carbohydrate75.2 g
of which sugars22 g
Dietary Fiber2.7 g
Protein41.5 g
Cholesterol0 mg
Salt5.53 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
  • Meanwhile, pour 240ml water (double for 4p) and half the stock powder into a pot and bring to the boil.
  • Add the bulgur, bring back to the boil and simmer for 1 min. Cover the pot and remove from the heat.
  • Leave aside for 12-15 mins or until ready to serve.
  • Meanwhile, halve the bell pepper. 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, Worcester sauce 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.
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