West African Spiced Chicken Breast with Pomegranate Molasses
with carrot, bell pepper and riceCalories
:
723 kcalProtein
:
49.1g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Allergens:
- Nuts
- Almonds
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Onion
150 grams
Rice
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
15 grams
Pomegranate Molasses
15 grams
West African Style Spice Mix
(May be present: Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk)
20 grams
Amarillo Chilli Paste
1 sachet(s)
Harissa Paste
½ bunch(es)
Scallion
320 grams
Irish Chicken Breast
20 grams
Almonds
(Contains: Nuts, Almonds)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3027 kJ
Energy (kcal)723 kcal
Fat18.5 g
of which saturates3.2 g
Carbohydrate94.2 g
of which sugars22.4 g
Dietary Fiber10.5 g
Protein49.1 g
Salt5.2 g
Potassium454.1 mg
Calcium64.2 mg
Iron1.6 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 your delivered box.
Utensils
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the bell pepper and discard the core and seeds. Chop into 1cm pieces.
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and quarter lengthways (no need to peel). Chop widthways into small pieces.
- Trim and thinly slice half the scallions (per 2P).
- Place a large pan over medium heat (no oil). Once hot, fry the almonds, stirring, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the carrot, half the West African spice mix, onion and bell pepper until softened, 10-12 mins.
- Add the harissa paste and fry until fragrant, 1 min.
- Season with salt, pepper and sugar.
- Add the veg to the pot of rice. Use a fork to mix it all together, fluffing up the rice as you go. Stir through a knob of butter. Cover to keep warm.
4
- Place a hand on top of the chicken and slice through horizontally to make two thin steaks. Season with salt, pepper and a good pinch of the remaining West African spice mix.
- Return the (now empty) pan to medium-high heat with a drizzle of oil.
- Add the chicken steaks and cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
5
- Remove the pan from the heat, add the pomegranate molasses with a knob of butter.
- Carefully turn the chicken to coat well.
6
- Divide the savoury rice between plates or bowls.
- Top with the sweet and spicy chicken.
- Finish with a drizzle of the Amarillo chilli paste.
- Scatter over the almonds and scallion.
