Moroccan Chicken, Chickpea and Eggplant Stew
with Raisin-Almond Pilaf- Almonds
- Soy
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Sulphites
- Tree nuts
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Crustaceans
Ingredients: Eggplant • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • 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, sunflower oil and/or cotton oil) • Almonds • Vegetable stock powder (soy, sulphites) (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) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Ingredients
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
½ unit(s)
Eggplant
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 unit(s)
Garlic, cloves
7 g
Parsley
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
28 g
Sultana Raisins
(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
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 you like.)
- 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.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then half the onions. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add rice and half the garlic. Cook for 30 sec, 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 for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 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.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add Moroccan Spice Blend, tomato sauce base and remaining garlic. Cook for 30 sec, stirring often, until fragrant.
- Add chickpeas with their 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 for 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.
- Thinly slice chicken.
- Divide pilaf between plates. Top with 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. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top plates with chicken.
