Chicken over Fragrant Tagine-Style Stew

Name: Chicken over Fragrant Tagine-Style Stew with dried apricots, buttered almonds & Middle Eastern spices
Total time: 45 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 piece Onion; 400 g Potatoes; 3 piece Carrot; 5 g Fresh flat leaf parsley; 2 piece Tomato; ⅔ Tomato paste; 40 g Dried apricot pieces; Shaved almonds; 1 sachet(s) Middle Eastern spice mix; 2 piece Chicken breast with Mediterranean herbs; 350 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 1 tablespoon Honey [or plant-based alternative]; ½ tablespoon [Plant-based] butter; to taste Salt and pepper

with dried apricots, buttered almonds & Middle Eastern spices

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This vegetable stew is inspired by Moroccan tagine. The tagine is an earthenware pot, traditionally placed on hot coals to ensure a slow cooking process of the dish.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Noten

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

200 g

Potatoes

1.5 piece

Carrot

2.5 g

Fresh flat leaf parsley

1 piece

Tomato

⅓

Tomato paste

20 g

Dried apricot pieces

Shaved almonds

½ sachet(s)

Middle Eastern spice mix

1 piece

Chicken breast with Mediterranean herbs

Not included in your delivery

175 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

½ tablespoon

Honey [or plant-based alternative]

¼ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2496 kJ

Calories597 kcal

Fat17.7 g

Saturated Fat4.7 g

Carbohydrate76.1 g

Sugar35.8 g

Dietary Fiber19.9 g

Protein33.3 g

Salt2.4 g

Potassium258 mg

Calcium76.5 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Sautépan with Lid

•Peeler

•Fryingpan with lid

Cooking Steps

Prepare the stock. Chop the onion. Peel the potatoes and the carrot. Cut the potatoes into rough chunks and dice the carrot into 1cm cubes. Heat half of the olive oil in a large deep frying pan over medium-high heat. Fry the onion for 1 minute, seasoning with a pinch of salt.

Stir in the potatoes, carrot and Middle Eastern spices and fry for 1 minute. Add the stock, then bring to the boil. Cover with the lid and cook for 25 minutes, stirring regularly.

Meanwhile, roughly chop the parsley and cut the tomato into wedges. Remove the lid from the pan and stir the tomato paste into the stew. Allow to simmer gently for 4 minutes, then stir in the dried apricot, the tomato and the honey. Cook for 1 more minute, seasoning to taste with salt and pepper.

In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat. Season the chicken with salt and pepper, then fry for 2 - 3 minutes per side. Lower the heat and cover with the lid, then continue cooking for 4 - 5 minutes or until done. Remove the chicken from the pan and set aside.

Melt the butter in the same pan over medium-high heat. Toast the shaved almonds for 2 minutes until golden-brown, then return the chicken to the pan and fry for 1 minute.

Serve the vegetable stew on plates and top with the chicken. Garnish with the parsley and the almonds.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!