Moroccan Chicken, Lentil & Veggie Stew
with Mash & Flaked Almonds
Bring the warm Moroccan flavours to your table in the form of a stew packed on top of a blanket of mashed potato. There’s the comforting addition of black beans and spices, and the nuttiness of flaked almonds is everything this stew needs to end a long day.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
2
potato
½
Onion
1 packet
lentils
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
chermoula spice blend
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
chicken thigh
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. Slice onion into wedges. Drain and rinse lentils. • Cut chicken thigh into 2cm chunks.
• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and roast until golden.
• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return saucepan to medium-high heat with the plant-based butter and a drizzle of olive oil. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic paste and chermoula spice blend and cook, until fragrant, 1 minute. • Add diced tomatoes, the brown sugar, lentils, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the lentil stew, add roasted veggies, cooked chicken and baby leaves, stirring until wilted.
• Divide mash between bowls, then top with hearty Morrocan lentil and chicken stew. • Sprinkle over almonds to serve. Enjoy!