Chicken over Fragrant Tagine-Style Stew
with dried apricots, buttered almonds & Middle Eastern spices
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.
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 Celery)
1 piece
Tomato
⅓
Tomato paste
20 g
Dried apricot pieces
(May be present Peanuts, Tree nuts, Sesame, Soy)
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
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 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!