Harira-Style Chicken Breasts and Lentil Veggie Stew
with Feta and Toasted Flatbread Wedges
Inspired by the traditional Moroccan soup harira, tonight's recipe combines lentils, Moroccan spices, sweet zucchini and savoury crushed tomatoes for a comforting bowl of goodness. Make sure you sop up every last bit with the flatbread wedges!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 unit(s)
Zucchini
113 g
Mirepoix
7 g
Cilantro
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
- Remove from heat, then season with salt and pepper. Transfer 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 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.
- Thinly slice chicken.
- Divide stew between bowls, then top with chicken. Sprinkle feta and cilantro over top.
- Serve flatbread wedges alongside for dunking.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to an unlined baking sheet.
Roast in the middle of the oven until chicken is cooked through, 12-14 min. **
Thinly slice chicken.
Arrange chicken on top of bowls of stew.
