Harissa is the hero providing smoky spice notes in this heart-warming stew. Tonight we're switching up the stew game by introducing poached and shredded chicken!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Harissa Spice Blend
Sweet Bell Pepper
Crushed Tomatoes with Garlic and Onion
Feta Cheese, crumbled(ContainsMilk/Lait)
Chicken Broth Concentrate
Before starting, wash and dry all produce.
Add chicken, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and poach, until cooked through, 10-12 min.**
While chicken poaches, core, then cut pepper into 1/2-inch pieces. Cut zucchini into quarters, lengthwise, then into 1/4-inch thick quarter-moons. Roughly chop parsley.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil then mirepoix and peppers. Cook, stirring, until slightly softened, 3-4 min. Sprinkle Harissa Spice Blend over top, then season with salt. Add zucchini, crushed tomatoes, broth concentrate and 1 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min.
When chicken is done, transfer chicken to a large plate. Carefully pat dry with paper towels. Using 2 forks, shred chicken into bite-sized pieces.
Add chicken to stew, then season with salt and pepper. Continue cooking, for the remainder of the 8-10 min, until veggies are tender.
Divide stew between bowls. Sprinkle parsley and feta over top.