Middle Eastern Style Chicken and Raisin 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 Raisin Stew in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
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
2
Carrot
1
Ground Cumin
20
Chicken Stock Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
260
Diced Chicken Breast
40
Raisins
1
Dill
1
Garlic Clove
30
Tomato Puree
50
Harissa Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
240
Water for the Couscous
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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 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, 16-18 mins. Turn halfway through.
a) While the carrots roast, pour the water for the couscous (see pantry 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 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 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'd prefer things milder) into the chicken. Cook for 1 min more.
b) Add the water for the sauce (see pantry for amount) and raisins 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, 8-10 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'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 a spoonful of dill yoghurt to finish.
Enjoy!
