Quick Moroccan Chicken & Butter Bean Stew
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Quick Moroccan Chicken & Butter Bean Stew

Quick Moroccan Chicken & Butter Bean Stew

with Veggies & Garlic Tortilla Flatbreads

Inspired by 'harira', a traditional North African soup brimming with legumes, 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.

Allergens:
Gluten
Soy
Wheat
Almond

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 sachet

chermoula spice blend

1 packet

tomato paste

1 tin

coconut milk

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 bag

silverbeet

Not included in your delivery

olive oil

½ cup

water

30 g

plant-based butter (for the sauce)

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Nutritional Values

Energy (kJ)3806 kJ
Fat41 g
of which saturates18.8 g
Carbohydrate72.7 g
of which sugars15.1 g
Protein54.4 g
Sodium2118 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• Finely chop garlic. Roughly chop silverbeet. Trim and halve green beans. Cut chicken into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and chicken, stirring, until browned and cooked through (when chicken is no longer pink inside), 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes.

2
2

• 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 liquid from the butter bean tin helps the stew thicken up!

3
3

• Meanwhile, combine a drizzle of olive oil and remaining garlic 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.

4
4

• Divide Moroccan chicken and butter bean stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!