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West African Chicken and Peanut Stew with Irish Bacon

West African Chicken and Peanut Stew with Irish Bacon

with scallion and bulgur wheat
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Get 50% off your first box!
Calories
: 
1231 kcal
Protein
: 
67.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Cereals containing gluten
  • Wheat
  • Barley
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

1 sachet(s)

Peanut Butter

(Contains: Peanut)

1 pack(s)

Coconut Milk

2 sachet(s)

Ras-el-Hanout

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

20 grams

Peanuts

(Contains: Peanut)

1 unit(s)

Lime

1 unit(s)

Scallion

2 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

260 grams

Diced Irish Chicken Breast

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 pack(s)

Passata

200 grams

Diced Sweet Potato

100 grams

Irish Bacon Lardons

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)5149 kJ
Energy (kcal)1231 kcal
Fat52.7 g
of which saturates22.4 g
Carbohydrate110.7 g
of which sugars20.6 g
Dietary Fiber22.4 g
Protein67.6 g
Cholesterol0.3 mg
Salt5.9 g
Potassium223.8 mg
Calcium13.3 mg
Iron0.5 mg
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.
•Zester
•Sieve
•Pan with Lid
•Pot with Lid

Cooking steps

Get Prepped
1
  • Add 300ml water (per 2P) and half the stock to a large pot for the bulgur.
  • Drain and rinse the lentils in a sieve.
  • Zest and quarter the lime. Trim and thinly slice the scallion.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Bulgur
2
  • Once the water is boiling, stir in the bulgur then bring back to the boil. 
  • Simmer for 1 min then pop a lid on the pot and remove from the heat. 
  • Leave aside for 12-15 mins or until ready to serve.
  • Just before serving, stir the lime zest through the bulgur, fluffing it up as you go.
Fry the Chicken
3
  • Meanwhile, place a large pan over high heat with a generous drizzle of oil.
  • When hot, add the bacon, chicken and sweet potato and cook until browned on the outside, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.  Cook bacon thoroughly.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Add Some Spice
4
  • Lower the heat of the pan to medium-high then add the ras-el-hanout with a pinch of salt and pepper. 
  • Cook until fragrant, 1 min.
  • Pour the passata, remaining stock, coconut milk, 125ml water (per 2P) and ½ tsp sugar (per 2P) into the pan.
Simmer the Stew
5
  • Stir in the lentils and peanut butter and give everything a good mix.
  • Bring to the boil, cover and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water if the stew becomes too thick.

Garnish and Serve
6
  • Spoon the fluffy bulgur into bowls.
  • Top with generous helpings of chicken, lentil and sweet potato stew.
  • Garnish with, scallion, peanuts and lime wedges.
Meal right image

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