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Cal Smart Stewed Harissa Chicken
with Peppers and Feta
Harissa is the hero providing smoky spice notes in this heart-warming stew. Tonight we're switching up the stew game by introducing poached and shredded chicken!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 g
Chicken Breasts
1 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes
56 g
Baby Spinach
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Chicken Broth Concentrate
113 g
Mirepoix
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add chicken, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and poach until cooked through, 10-12 min.**
While chicken poaches, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Combine parsley and 1 tbsp oil (dbl for 4 ppl) in a small bowl. (TIP: If you have a mortar and pestle, add oil and roughly chopped parsley and grind until almost paste like.)
When chicken is halfway done, heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil then mirepoix. Cook, stirring often, until slightly softened, 3-4 min. Sprinkle Harissa Spice Blend and half the garlic salt over top. Cook, stirring often, until fragrant, 30 sec. Add peppers, crushed tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Season with pepper and remaining garlic salt. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cover and cook until veggies are tender, 5-7 min.
When chicken is done, transfer to a clean cutting board. Using 2 forks, shred chicken into bite-sized pieces.
Add chicken and spinach to stew. Stir in spinach until wilted, 2-3 min. Season with salt and pepper, to taste.
Divide stew between bowls. Spoon parsley oil over top, then sprinkle with feta.
