Harissa-Style Chicken Tender, Lentil and Veggie Stew
with Feta and Toasted Flatbread Wedges
Ingredients: Zucchini • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Red lentils • Mirepoix (carrot, onion, celery) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • 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) • Cilantro • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
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: Milk, Soy, Wheat May contain traces of: Gluten)
2 unit(s)
Zucchini
113 g
Mirepoix
7 g
Cilantro
1 tbsp
Garlic Puree
(May contain traces of: Gluten, Wheat, Crustaceans, Fish, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
8 g
Moroccan Spice Blend
(May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Triticale, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Sesame, Milk, Tree nuts, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
7 g
Harissa Spice Blend
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- 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, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken and zucchini. Cook for 4-5 min, stirring often, until zucchini is tender-crisp and chicken is cooked through.**
- 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 for 3-4 min, stirring occasionally, until softened.
- Add garlic puree, Harissa Spice Blend and Moroccan Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- To the same pot, add lentils, crushed tomatoes, stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 12-15 min, stirring often, until lentils soften.
- Add chicken and zucchini. Cook for 1-2 min, stirring often, until heated through. Season with pepper. (TIP: If you prefer a brothier stew, add extra water, 1/4 cup at a time!)
- While the 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 for 4-5 min, until golden and crispy.
- Divide stew between bowls, then sprinkle feta and cilantro over top.
- Serve flatbread wedges alongside for dunking.
If you opted for chicken tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then chicken and zucchini. Cook for 4-5 min, stirring often, until zucchini is tender-crisp and chicken is cooked through.** Continue with the rest of the recipe as written, returning chicken to the pot along with zucchini in step 4.
