Moroccan Chicken & Butter Bean Stew
with Veggies & Garlic Tortilla Flatbreads
Inspired by 'harira', a traditional North African soup brimming with legumes, chicken, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.
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 sachet
chermoula spice blend
1 packet
tomato paste
1 packet
vegetable stock pot
1 tin
butter beans
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
chicken breast
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 bag
soffritto mix
1 bag
parsley
1 packet
garlic paste
1 tin
coconut milk
1 bag
silverbeet
Not included in your delivery
olive oil
½ cup
water
30 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and chicken breast, stirring, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic paste and cook until fragrant, 1-2 minutes.
• Add the water, coconut milk, vegetable stock pot and butter beans (including the liquid from the tin!). Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.
TIP: The bean liquid helps season and thicken the soup!
• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.
TIP: If your oven tray is crowded, divide the tortillas between two trays.
• Divide Moroccan butter bean and chicken stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!