Middle-Eastern Chicken, Tomato & Chickpea Stew
with Couscous, Almonds & Parsley
When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chicken, chickpeas, sweet potato and baby spinach, plus a sublime, lightly spiced and coconut sauce that soaks into the couscous. Plate up and enjoy!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
3 clove
garlic
1 bag
green beans
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 bag
parsley
1 packet
chicken breast
1 sachet
chermoula spice blend
1 box
passata
1 sachet
vegetable stock powder
1 packet
coconut milk
1 bag
chickpeas
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet potato on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. • Trim and halve green beans. • Drain chickpeas. • Cut chicken breast into 2cm chunks.
• To a medium bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add passata and coconut milk and bring to the boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through cooked chicken, roasted sweet potato and baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide couscous between bowls. Top with chermoula chicken and tomato chickpea stew. • Sprinkle over flaked almonds and tear over parsley to serve. Enjoy!