Chicken over Fragrant Tagine-Style Stew
with dried apricots, buttered almonds & Middle Eastern spices
There is a special ingredient in your box! This fillet comes from Oranjehoen chicken. These chickens eat locally sourced, sustainable feed, and their C02 emissions are 22% lower than 1-star 'Beter Leven' chickens.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
200 g
Potatoes
1.5 piece
Carrot
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 piece
Tomato
⅓
Tomato paste
20 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Selderij, Pinda's, Noten, Sesamzaad, Soja, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Lupine, Spelt, Rogge, Tarwe, Zwaveldioxide en sulfiet)
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
Utensils
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 a drizzle of 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 a drizzle of olive oil in a frying pan over medium-high heat.
- Season the chicken with salt and pepper and fry for 2 minutes per side.
- Reduce the heat and fry for a further 4 minutes per side or until done.
- Remove the chicken from the pan and set aside.
- Melt a small knob of 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.
