Middle Eastern spice-roasted carrots are the star of this warming tomato-based stew. Toasted almonds, chicken and a spicy chili-garlic sauce are the perfect toppers for this crave-worthy dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Chickpeas
2 unit(s)
Carrot
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
28 g
Almonds, sliced
(Contains Almonds)
7 g
Parsley
1 unit(s)
Zucchini
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Yellow Onion
2 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
310 g
Chicken Breast Tenders
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2.5 tbsp
Oil*
If you've opted to get chicken tenders, pat chicken dry with paper towels, then season with salt and pepper. Reheat the same pot (from step 1) over medium-high, then add 1/2 tbsp (1 tbsp) oil and then chicken. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
Top stew with chicken tenders.