Moroccan Chicken & Butter Bean Stew

Name: Moroccan Chicken & Butter Bean Stew with Veggies & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sachet chermoula spice blend; 1 packet tomato paste; ½ cup water; 1 packet vegetable stock pot; 1 tin butter beans; 30 g plant-based butter (for the sauce); 6 mini flour tortillas; 1 packet chicken breast; 1 bag green beans; 1 packet flaked almonds; 1 bag soffritto mix; 1 bag parsley; 1 packet garlic paste; 1 tin coconut milk; 1 bag silverbeet

with Veggies & Garlic Tortilla Flatbreads

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Inspired by 'harira', a traditional North African soup brimming with legumes, chicken, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.

Allergens:

Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

tomato paste

1 packet

vegetable stock pot

1 tin

butter beans

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

chicken breast

1 bag

green beans

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

soffritto mix

1 bag

parsley

1 packet

garlic paste

1 tin

coconut milk

1 bag

silverbeet

Not included in your delivery

olive oil

½ cup

water

30 g

plant-based butter (for the sauce)

Nutritional Values

Energy (kJ)3566 kJ

Fat42.6 g

of which saturates20.8 g

Carbohydrate76.8 g

of which sugars16.8 g

Protein58.1 g

Sodium2043 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and chicken breast, stirring, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic paste and cook until fragrant, 1-2 minutes.

• Add the water, coconut milk, vegetable stock pot and butter beans (including the liquid from the tin!). Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.

TIP: The bean liquid helps season and thicken the soup!

• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.

TIP: If your oven tray is crowded, divide the tortillas between two trays.

• Divide Moroccan butter bean and chicken stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!