Moroccan-Style Stew with Chicken & Eggplant
with apricot and Greek yogurtCalories
:
562 kcalProtein
:
16.4g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- Soja
- May contain traces of allergens
This recipe provides 310g of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Red onion
1 piece
Chicken thigh
1 piece
Tomato
½ piece
Romano pepper
½ sachet(s)
Ras el hanout
½ sachet(s)
Ground cumin
½ sachet(s)
Middle Eastern spice mix
¼
Tomato paste
10 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
40 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
⅕ piece
Low sodium chicken stock cube
1 tablespoon
Red wine vinegar
1 teaspoon
Honey [or plant-based alternative]
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2352 kJ
Calories562 kcal
Fat12.9 g
Saturated Fat4 g
Carbohydrate89.9 g
Sugar25.8 g
Dietary Fiber12.7 g
Protein16.4 g
Salt1.2 g
Potassium599.2 mg
Calcium84.3 mg
Iron1.1 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
•Bowl
•Large Sautépan with Lid
Cooking Steps
1
- Preheat the oven to 180°C and bake the flatbread for 2 - 3 minutes or until crunchy.
- In a bowl, mix the Greek yogurt with some salt and pepper to taste.
- Dice the eggplant and finely chop the onion.
2
- Heat a drizzle of olive oil in a large deep lidded frying pan over medium-high heat. Fry the eggplant and onion for 4 - 5 minutes.
- Cut the chicken thigh fillet in half, then add it to the pan and fry for 1 - 3 minutes.
- In the meantime, finely dice the tomato and cut the Romano pepper into thin rings.
3
- Add the tomato, Romano pepper, ras el hanout, cumin seed, Middle Eastern spices, tomato paste and stock cube (see pantry for amount) to the frying pan and fry for 1 - 2 minutes.
- Deglaze with the red wine vinegar, honey and 50 ml water per person. Simmer for 5 - 7 minutes over low heat covered with the lid.
- Take off the lid and add the dried apricots, then cook for 3 minutes. Season with salt and pepper to taste.
4
- Serve the stew onto deep plates.
- Drizzle over half of the Greek yogurt.
- Serve the flatbread to the side with the rest of the yogurt.
