Middle Eastern Style Chicken and Apricot Stew
with Couscous, Roasted Carrots and Dill Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Chicken and Apricot Stew in just 20 minutes for a delicious and speedy meal.
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
260
Diced Chicken Breast
40
Dried Apricots
(Contains Sulphites)
1
Dill
20
Chicken Stock Paste
30
Tomato Puree
1
Garlic Clove
75
Low Fat Natural Yoghurt
(Contains Milk)
50
Harissa Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Ground Cumin
2
Carrot
Not included in your delivery
100
Water for the Sauce
240
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Trim the carrot, then slice into 1cm thick rounds (no need to peel).
c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with half the cumin. Toss to coat, then spread out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.
a) While the carrots roast, pour the water for the couscous (see ingredients for amount) and half the chicken stock paste into a saucepan and bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.
c) Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While the chicken cooks, roughly chop the apricots and dill (stalks and all).
d) Peel and grate the garlic (or use a garlic press).
a) Stir the garlic, tomato puree and harissa paste (add less if you don't like heat) into the chicken. Cook for 1 min more.
b) Add the water for the sauce (see ingredients for amount) and apricots to the pan, along with the remaining cumin and chicken stock paste. Stir together and bring to a gentle simmer.
c) Cook until the sauce has thickened and the chicken is cooked through, 7-9 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While the stew simmers, combine the yoghurt and half the dill in a small bowl. Season with salt and pepper.
b) Carefully fluff up the couscous with a fork, then stir through the remaining dill and season to taste.
a) When everything is ready, taste the stew and season with salt and pepper if needed.
b) Share the couscous between your bowls and spoon over the chicken stew.
c) Top with the roasted carrots and a spoonful of dill yoghurt to finish. Enjoy!
