Smart Harissa Chicken-and-Lentil Stew
with Butternut Squash and Cilantro- Milk
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
Ingredients: Ground chicken • Butternut squash • Yellow onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Red lentils • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cilantro.
Ingredients
250 g
Ground Chicken
½ cup
Red Lentils
(Contains: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, May contain traces of allergens)
14 g
Harissa Spice Blend
56 g
Baby Spinach
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
170 g
Butternut Squash, cubes
1 unit(s)
Yellow Onion
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Greek Yogurt
(Contains: Milk)
7 g
Cilantro
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- In a large pot, heat 2 tbsp (4 tbsp) oil over medium.
- Add chicken, squash and onions. Cook for 6-8 min, breaking up chicken with a spoon, until veggies are tender and chicken is cooked through.** Season with salt and pepper.
- Meanwhile, roughly chop spinach.
- Finely chop cilantro.
- To the pot with chicken and veggies, add Harissa Spice Blend, tomato sauce base and broth concentrate. Season with salt and pepper. Cook for 30 sec, stirring often, to toast.
- Using a strainer, rinse lentils until water runs clear.
- Add lentils and 3 cups (6 cups) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-15 min, stirring occasionally, until lentils have softened.
- To the pot, add spinach. Cook for 1-2 min, stirring occasionally, until spinach is wilted.
- Divide chicken stew between bowls.
- Dollop with yogurt.
- Sprinkle cilantro over top.
