A warming Moroccan-style stew – that's also ready in minutes! Enjoy piping hot with lemony couscous, a sprinkle of flaked almonds and mint.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.2 g||9.4 g|
|Protein||10.4 g||45.6 g|
|Salt||0.72 g||3.16 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Cut the tomato[es] roughly
Once hot, add the diced chicken to the pan with the ras el hanout and cook for 2 min
While the chicken is cooking, dissolve the Knorr chicken stock cube[s] in 200ml [400ml] boiled water
Add the couscous to a heatproof bowl and pour over the chicken stock
Cover with a tea towel and set aside until serving
Meanwhile, add the roasted garlic paste to the pan with the tomato frito, diced apricots, sultanas, chopped tomato and 100ml [200ml] boiled water
Bring to the boil and cook for 3 min further or until cooked through - this is your fruity Moroccan chicken stew
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Strip the mint leaves from their stems and chop them roughly, discard the stems
Fluff the couscous with a fork
Add the juice of 1/2  lemon – this is your lemony couscous
Cut the remaining lemon into wedges
Set the fruity Moroccan chicken stew and lemony couscous in the centre of the table, ready to share
Garnish with the chopped mint, flaked almonds and lemon wedges and let everyone dig in