Moroccan Chicken Stew, with Giant Couscous, Apricots and Almonds

Prep Time: 5mins - Cooking Time: 30mins - Serves: 4
A hearty one pot Moroccan chicken stew, cooked in Ras el hanout and chicken stock, served with sweet apricots, flaked almonds and fresh parsley.

 

Ingredients

  • 1 Pack (500g) Heck! Moroccan Chicken Mince
  • 1 tbsp olive oil
  • 1 large red onions, diced
  • 3 garlic cloves, minced
  • 1 large carrot, chopped into chunks
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 tsp Ras el hanout
  • 200g giant couscous
  • 750ml chicken stock
  • 40g dried apricots, roughly chopped
  • 2 tbsp flaked almonds
  • Handful of fresh parsley, chopped

 Method

  1. Add the olive oil to a large saucepan over a medium heat, add the red onion and cook for 5 minutes until soft.
  2. Add the garlic and chicken mince, breaking up the mince with the back of a spoon, then cook for 5 minutes, or until browned all over.
  3. Add the carrot and sweet potato chunks, followed by the Ras el Hanout, stir and cook for a minute to toast the spices before pouring in the stock.
  4. Bring to a boil and cook for 15 minutes, then add the couscous and cook for a further 15 minutes until couscous is fully cooked.
  5. Serve with the apricots, flaked almonds and parsley scattered over.

Enjoy!

Nutritional Information Per 100g  Per Portion
Energy 433kJ/103kcal 2033kJ/484kcal
Fat 3.5g 16g
Of Which Saturates 0.5g 2.4g
Carbohydrates  9.5g 45g
Of Which Sugars 3.0g 14g
Protein 7.2g 34g
Salt 1.6g 7.7g
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