recipes
Moroccan Chicken & Chick Pea Stew
Chicken cooked in a fragrant mix of exotic spices.
serves 4
10 min prep
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ingredients
| 1 tablespoon oil 1 onion, diced 1 tablespoon flour 2 teaspoons Moroccan spice 700g boneless chicken thigh fillets, cut into pieces 2 cups liquid chicken stock 400g can Edgell Chick Peas, undrained ½ x 500g packet frozen Birds Eye Julienne Carrots 2 tablespoons chopped fresh coriander |
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instructions
step 1
Heat oil in a medium sized saucepan, add onion and cook for 2 minutes. Coat chicken in combined seasoned flour and Moroccan spice, add to pan and cook for 2-3 minutes or until chicken has browned.
step 2
Pour in chicken stock and undrained Edgell Chick Peas, simmer uncovered for 20 minutes stirring occasionally.
step 3
Stir in frozen Birds Eye Julienne Carrots and simmer uncovered for a further 10 minutes. Stir in coriander and serve on a bed of couscous.
recipe tip
Top with slivered almonds.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1760kJ (421Cal) | 376kJ (90Cal) |
| Protein | 40.5g | 8.7g |
| Fat - Total | 18.2g | 3.9g |
| - Saturated | 4.7g | 1.0g |
| Carbohydrate | 20.0g | 4.3g |
| - Sugars | 6.4g | 1.4g |
| Dietary Fibre | 7.8g | 1.7g |
| Sodium | 1090mg | 232mg |
| Potassium | 850mg | 182mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Moroccan Chicken & Chick Pea Stew
Moroccan Chicken & Chick Pea Stew
Chicken cooked in a fragrant mix of exotic spices.
ingredients
1 tablespoon oil
1 onion, diced
1 tablespoon flour
2 teaspoons Moroccan spice
700g boneless chicken thigh fillets, cut into pieces
2 cups liquid chicken stock
400g can Edgell Chick Peas, undrained
½ x 500g packet frozen Birds Eye Julienne Carrots
2 tablespoons chopped fresh coriander
instructions
step 1
Heat oil in a medium sized saucepan, add onion and cook for 2 minutes. Coat chicken in combined seasoned flour and Moroccan spice, add to pan and cook for 2-3 minutes or until chicken has browned.
step 2
Pour in chicken stock and undrained Edgell Chick Peas, simmer uncovered for 20 minutes stirring occasionally.
step 3
Stir in frozen Birds Eye Julienne Carrots and simmer uncovered for a further 10 minutes. Stir in coriander and serve on a bed of couscous.
serves 4 10 min prep recipe tip
Top with slivered almonds.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au