Smart Stewed Harissa Chicken
with Peppers and Feta
"Harissa is the hero providing smoky spice notes in this heart-warming stew. Tonight we're switching up the stew game by introducing poached and shredded chicken!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts."
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Chicken Broth Concentrate
113 g
Mirepoix
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Pat chicken dry with paper towels, then cut each breast in half cross-wise. Season with salt and pepper.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring often, until slightly softened, 3-4 min. Season with salt and pepper. Sprinkle Harissa Spice Blend over top. Cook, stirring often, until fragrant, 30 sec.
Add peppers, crushed tomatoes, broth concentrates and 1 1/2 cups water (dbl for 4 ppl) to the pot. Season with pepper and garlic salt. Add chicken. (NOTE: Keep chicken covered with liquid.) Bring to a simmer over high heat. Once simmering, reduce heat to medium. Cook, stirring occasionally, until veggies are tender and chicken is cooked through, 10-12 min.**
While stew cooks, finely chop parsley. Add parsley and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. (TIP: If you have a mortar and pestle, grind oil and roughly chopped parsley until the consistency is paste-like.)
When chicken is done, transfer to a clean cutting board. Using 2 forks, shred chicken into bite-sized pieces. Add chicken to stew. Season with salt and pepper, to taste, then stir to warm through. (TIP: Add 1/4 tsp sugar if the stew is too acidic.)
Divide stew between bowls. Spoon parsley oil over top, then sprinkle with feta.
