Middle Eastern Chicken
with wilted spinach lentils and yoghurt drizzle
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.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
60 grams
Baby Spinach
1 sachet(s)
Harissa Paste
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)
1 sachet(s)
Honey
75 grams
Yoghurt
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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 chicken stock powder with 200ml boiling water (500ml for 4p).
- Add the couscous to a bowl.
- Pour in the stock, cover tightly 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 chopped 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.
- Season with salt and pepper then fry until golden brown on the outside, 3-4 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Add the harissa, tomato paste, lentils and 150ml water (double for 4p).
- Season with salt, pepper and ½ tsp sugar (double for 4p).
- Simmer until thickened, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the spinach and mix until wilted, 1-2 mins.
TIP: Loosen the stew with a splash of water if you feel it's too thick.
- Stir the honey through the lentils then season to taste with salt, pepper and sugar.
- Divide the couscous between bowls.
- Spoon over chicken and lentils.
- Top with a drizzle of yoghurt.
