Moroccan-Style Chicken & Eggplant Stew
with yogurt, flatbread, apricot & Romano pepperCalories
:
745 kcalProtein
:
40.2g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
High Protein
Fibermaxxing
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- Soja
- May contain traces of allergens
.
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
50 milliliters
Low sodium chicken stock
1 tablespoon
Red wine vinegar
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3118 kJ
Calories745 kcal
Fat23.6 g
Saturated Fat7.7 g
Carbohydrate90.1 g
Sugar26.1 g
Dietary Fiber16.3 g
Protein40.2 g
Salt1.8 g
Potassium738 mg
Calcium86.1 mg
Iron1.3 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.
Cooking Steps
1
- Preheat the oven to 180°C.
- Chop the onion and dice the eggplant.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the eggplant and the onion for 4 - 5 minutes.
2
- Halve the chicken, then add it to the eggplant and fry for 1 - 3 minutes per side.
- In the meantime, prepare the stock.
- Finely dice the tomato and cut the Romano pepper into thin rings, then transfer both to the chicken.
- Add the tomato paste and the three dried spices, then mix well and fry for 1 - 2 more minutes.
Did you know... the Romano pepper in this recipe contains vitamin C, which improves iron absorption from plant sources.
3
- Deglaze with the red wine vinegar and the stock, then add the honey.
- Mix well to combine and simmer for 5 - 7 minutes over low heat, covered.
- Meanwhile, heat the flatbread in the oven for 2 - 3 minutes.
- Transfer the yogurt to a bowl, then season to taste with salt and pepper.
4
- Remove the lid from the pan and add the apricots, then cook for 3 more minutes. Season to taste with salt and pepper.
- Serve the stew on deep plates and drizzle with half of the yogurt.
- Serve the flatbread and the rest of the yogurt alongside.
