Tagine-Style Chickpea, Chicken and Eggplant Stew
with Raisin-Almond Pilaf
Yes, you can make a tagine-style stew without the traditional clay vessel. In fact, any heavy pot will do. The raisin-almond pilaf adds a lovely, sweet nuttiness that lifts up the other rich flavours!
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken tenders • Eggplant • Sweet bell pepper • Basmati rice • Yellow onion • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Raisins (raisins, cottonseed oil) • Almonds • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
8 g
Moroccan Spice Blend
(May contain traces of: Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Peanuts, Sulphites)
½ unit(s)
Eggplant
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 tbsp
Tomato Sauce Base
(May contain traces of: Gluten, Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Sulphites, Fish, Egg, Crustaceans)
2 unit(s)
Garlic, cloves
7 g
Parsley
¾ cup
Basmati Rice
28 g
Sultana Raisins
(May contain traces of: Gluten, Soy, Milk, Tree nuts, Sesame, Mustard, Peanuts, Sulphites, Egg)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Gluten, Soy, Milk, Sesame, Mustard, Peanuts, Sulphites, Egg)
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Tree nuts, Sesame, Mustard, Peanuts)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut half the eggplant (whole eggplant for 4 servings) into 1-inch pieces. (TIP: Peel eggplant before cutting, if desired.)
- Core, then cut pepper into 1-inch pieces.
- To a parchment-lined baking sheet, add peppers, eggplant and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 10-12 min, stirring halfway through, until veggies soften slightly.
- Meanwhile, heat a medium pot over medium.
- While the pot heats, peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then half the onions. Cook 1-2 min, stirring occasionally, until softened slightly.
- Add rice and half the garlic. Cook 30 sesc, stirring often, until fragrant.
- Add half the stock powder and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Once boiling, stir in raisins. Reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- While almonds toast, roughly chop parsley.
- Reheat the same pan over medium-high.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove to a plate. Loosely cover with foil to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook 1-2 min, stirring occasionally, until softened slightly.
- Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook 30 sec, stirring often, until fragrant.
- Add chickpeas and their can liquid.
- Scrape up any browned bits from the bottom of the pan, then bring to a simmer.
- Once simmering, add roasted veggies, remaining stock powder and 3/4 cup (1 1/4 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium.
- Cover and cook 10-12 min, stirring occasionally, until veggies and chickpeas are tender.
- Season with salt and pepper. (TIP: If stew reduces too much, add 1/4 cup water at a time until you reach the desired consistency.)
- To the pot with pilaf, add toasted almonds and half the parsley, then fluff with a fork.
- Divide pilaf between plates. Top with tagine-style stew and chicken.
- Sprinkle remaining parsley over top.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove to a plate. Loosely cover with foil to keep warm. Use the same pan to cook onions.
Top plates with chicken.
