Middle Eastern Chicken
with wilted spinach lentils and pine nut couscous
This hearty and decadent chicken stew is filled with flavours from the Middle East. Harissa, couscous and lentils are all ingredients commonly found in many of this region's cuisines.
Ingredients
260 grams
Diced Irish Chicken Breast
60 grams
Baby Spinach
1 sachet(s)
Harissa Paste
1 sachet(s)
Garam Masala
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Chicken Stock
1 tin(s)
Tomato Paste
½ unit(s)
Onion
1 pack(s)
Lentils
100 grams
Couscous
(Contains Wheat May be present Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Halve and peel the onion. Chop half into small pieces (double for 4p).
- Roughly chop the spinach.
- Drain and rinse the lentils in a sieve.
- Dilute the stock powder in 200ml boiling water (500ml for 4p).
- Add the couscous to a bowl.
- Pour the stock into the bowl, cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, stirring occasionally, 3-4 mins.
- Add the chicken to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper then fry until golden brown, 3-4 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
- Add the harissa, garam masala, tomato paste, lentils and 150ml water (double for 4p) to the pan. Season with salt and pepper and ½ tsp sugar (double for 4p).
- Simmer until thickened, 8-10 mins.
- Stir through the spinach and cook until wilted, 1-2 mins. Season to taste with salt, pepper and sugar.
TIP: Loosen the lentil mixture with a splash of water if you feel it's too thick.
- Fluff up the couscous with a fork and stir through pine nuts.
- Divide the couscous between bowls.
- Serve the chicken and spinach lentils alongside.
