Middle Eastern Style Chicken and Apricot Stew
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Middle Eastern Style Chicken and Apricot Stew

Middle Eastern Style Chicken and Apricot Stew

with Couscous, Roasted Carrots and Yoghurt

Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Chicken and Apricot Stew in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN -Protein contributes to the maintenance of muscle mass.

Tags:
Spicy
High Protein
Allergens:
Cereals containing gluten
Sulphites
Milk

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.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Carrot

1 sachet(s)

Chermoula Spice Mix

20 grams

Chicken Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

240 grams

Diced British Chicken Breast

40 grams

Dried Apricots

(Contains Sulphites)

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

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Nutritional information

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat21.8 g
of which saturates7.5 g
Carbohydrate79.6 g
of which sugars31.8 g
Protein45.3 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Medium Saucepan
Garlic Press
Large Frying Pan

Instructions

Roast the Carrots
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrots, then slice into 1cm thick rounds (no need to peel).

c) Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 16-18 mins. Turn halfway through.

If you'd prefer to pan-fry your carrots, skip the oven.

Couscous Time
2

a) Meanwhile, pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a medium 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.

Fry the Chicken
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once 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) Meanwhile, roughly chop the apricots. Peel and grate the garlic (or use a garlic press).

To pan-fry your carrots, stir-fry them first in the frying pan until tender, 4-5 mins, then transfer to a bowl and cover to keep warm before cooking the chicken.

Simmer and Spice
4

a) Stir the garlic and tomato puree into the chicken. Cook for 1 min more.

b) Add the harissa paste (add less if you'd prefer things milder), apricots, the remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and bring to a simmer.

c) Cook until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches
5

a) When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.

b) Fluff up the couscous with a fork and season to taste with salt and pepper.

c) Once reduced, stir the butter (see pantry for amount) through the stew until melted. Add a splash of water if it's a little thick.

Serve Up
6

a) When everything's 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 drizzle over the yoghurt to finish.

Enjoy!