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Calorie Smart Stewed Harissa Chicken

Calorie Smart Stewed Harissa Chicken

with Peppers, Zucchini and Feta

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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.

Tags:Calorie Smart (650kcal or less)
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 g

Chicken Breasts

1 tbsp

Harissa Spice Blend

160 g

Sweet Bell Pepper

370 mL

Crushed Tomatoes with Garlic and Onion

200 g

Zucchini

7 g

Parsley

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

113 g

Mirepoix

Not included in your delivery

2.5 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories460 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate32 g
Sugar21 g
Dietary Fiber7 g
Protein47 g
Cholesterol125 mg
Sodium2040 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Pot
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.**

2

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.

3

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.

4

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.

5

Add chicken to stew, then season with salt and pepper. Continue cooking, for the remainder of the 8-10 min, until veggies are tender.

6

Divide stew between bowls. Sprinkle parsley and feta over top.