Harira-Style Chicken Breast Tenders, Lentil and Veggie Stew
with Feta and Toasted Flatbread Wedges
Inspired by the traditional Moroccan soup harira, tonight's recipe combines lentils, Moroccan spices, chicken tenders, sweet zucchini and savoury crushed tomatoes for a comforting bowl of goodness. Make sure you sop up every last bit with the flatbread wedges!
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 cup
Red Lentils
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten, Milk, Wheat)
2 unit(s)
Zucchini
113 g
Mirepoix
7 g
Cilantro
1 tbsp
Garlic Puree
(May contain traces of: Gluten, Milk, Wheat, Crustaceans, Fish, Mustard, Sesame, Sulphites, Soy, Tree nuts, Egg)
1 tbsp
Moroccan Spice Blend
(May contain traces of: Milk, Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Triticale, Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Triticale, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Harissa Spice Blend
(May contain traces of: Milk, Wheat, Fish, Mustard, Sesame, Sulphites, Soy, Egg, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
310 g
Chicken Breast Tenders
mL
Crushed Tomatoes
Not included in your delivery
0.13 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut zucchini in half lengthwise, then into 1/4-inch half-moons.
- Roughly chop cilantro.
- Cut each flatbread into 8 equal wedges.
- Using a strainer, rinse lentils until water runs clear.
- Pat chicken dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken and zucchini. Cook, stirring often, until zucchini is tender-crisp and chicken is golden-brown and cooked through, 3-4 min per side.**.
- Remove from heat, then season with salt and pepper. Transfer chicken and zucchini to a plate.
- Heat the same pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring occasionally, until softened, 3-4 min.
- Add garlic puree, Harissa Spice Blend and Moroccan Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Add lentils, crushed tomatoes, stock powder and 2 cups (3 1/2 cups) water to the same pot. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 12-15 min.
- Add chicken and zucchini. Cook, stirring often, until heated through, 1-2 min. Season with pepper. (TIP: If you prefer a brothier stew, add extra water, 1/4 cup at a time!)
- While stew simmers, add flatbread wedges and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Bake flatbread wedges in the middle of the oven, until golden-brown and crispy, 4-5 min.
- Divide stew between bowls, then sprinkle feta and cilantro over top.
- Serve flatbread wedges alongside for dunking.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Cook with zucchini, increasing oil to 1 tbsp (2 tbsp) Cook until zucchini is tender and chicken is golden-brown and cooked through, 3-4 min per side.**
Add chicken to stew with zucchini.
