Middle Eastern Style Chicken Hotpot
with Coronation Chicken Ciabatta
We love good Chicken Hot Pot to Coronation Chicken Sandwich and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 332g KJ:2876.75 Kcal:680 Fat:17 Sat Fat:3 Carbs: 87 Sugar: 12 Protein: 46 Salt: 2
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Bulgur Wheat
40
Mango Chutney
1
Chicken Stock Powder
1
Chermoula Spice Mix
2
Medium Tomato
390
Diced Chicken Thigh
1
Onion
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
½
Chickpeas
30
Tomato Puree
40
Dried Apricots
1
Lemon
40
Wild Rocket
1
Carrot
1
Mayonnaise
1
North Indian Style Spice Mix
1
Coriander
2
Ciabatta
Not included in your delivery
15000
Water
20000
Water for the Bulgur
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Trim the carrot, quarter lengthways (no need to peel) then chop widthways into 2cm chunks. Roughly chop the tomato, dried apricots and coriander (stalks and all). Zest and halve the lemon. Drain and rinse the chickpeas in a sieve. Separate two portions of chicken that you will need for your lunch. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the chicken reserved for your dinner. Fry until browned, stirring occasionally, 3-4 mins. Stir in the carrot, onion and three-quarters of the dried apricots. Cook for 2 mins then add the Chermoula spice blend, half the tomato purée and three-quarters of the tomato. Cook for 1 minute, then stir in 1⁄2 half the stock powder and the water for the hotpot (see ingredients for amount). Lower the heat, cover with a lid and simmer for 12-15 mins.
Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) into another large saucepan and bring to the boil. Stir in the bulgur and the remaining stock powder, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Next, place the remaining chicken onto a baking tray and sprinkle over the curry powder and a drizzle of oil. Toss to evenly coat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Pop the chicken tray on the middle shelf of the your oven to roast for 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. When cooked, allow to cool, you will use it in your sandwich for lunch.
When the hotpot is ready, add the chickpeas and simmer until piping hot, another 2 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Fluff up the bulgur with a fork and stir in the lemon zest. Add a squeeze of lemon juice and half the coriander. Season to taste with salt and pepper. Divide the bulgur between your bowls, spoon the hotpot on top and sprinkle over half the almonds. Enjoy!
Once you have eaten, roughly chop the cooled roasted chicken. Pop the mayo, mango chutney, and the remaining tomato purée, tomato, coriander, apricots and almonds in a large bowl. Mix well to combine. Season to taste with lemon juice, salt and pepper. Mix in the chicken. Slice each ciabatta in half and fill with a handful of rocket and the coronation chicken, then wrap and refrigerate until needed. Enjoy!
