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Harissa Chicken & Cauliflower Stew with Quinoa, Fresh Orange & Toasted Almonds
A warming stew that comes together in under 30 mins. Starring our free-range British diced chicken breast and fibre-rich cauliflower. You'll add sweet orange juice, spicy harissa and creamy coconut for oomph. Stir in spinach and pair with nutty quinoa for even more goodness.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tsp turmeric (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 40g creamed coconut (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 10g flaked almonds (use half) (Nuts)
- 1 cauliflower (use half)
- 80g baby spinach (use half)
- 1 orange (use half)
- 150g diced British Free Range chicken breast
Nutritional Information
Calories: 679
Protein: 55g
Carbs: 48g
Fat: 32g
Ingredients
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g quinoa (Quinoa 100%)
- 40g creamed coconut
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tsp turmeric
- 300g diced British Free Range chicken breast
- 80g baby spinach
- 1 orange
- 10g flaked almonds (Nuts)
- 1 cauliflower
Nutritional Information
Calories: 679
Protein: 55g
Carbs: 48g
Fat: 32g
Harissa Chicken & Cauliflower Stew with Quinoa, Fresh Orange & Toasted Almonds
A warming stew that comes together in under 30 mins. Starring our free-range British diced chicken breast and fibre-rich cauliflower. You'll add sweet orange juice, spicy harissa and creamy coconut for oomph. Stir in spinach and pair with nutty quinoa for even more goodness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Roast the cauliflower
- Remove the leaves and cut the cauliflower into florets
- Place the cauliflower onto the lined baking tray and toss with the turmeric, 1 tsp oil and a pinch of salt and pepper
- Roast for 18-20 mins / air fryer 15-18 mins, until soft and golden
Cook the quinoa
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Toast & prep
- Heat the large frying pan on medium-high heat. Once hot, add the almonds and toast for 2-3 mins, until golden. Remove and set aside
- Meanwhile, peel the orange (including the pith), halve, then dice half into 2cm chunks. Rinse the spinach
Simmer simmer
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until golden. Add the ginger & garlic paste, harissa and juice from the orange half. Cook for 1 min more
- Add 200ml water (100ml for 1 person), the stock powder and creamed coconut. Bring to a boil and simmer for 15 mins, until the chicken is cooked through
- In the final 1 min, add the spinach, orange chunks and roasted cauliflower. Stir until the spinach is wilted. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken stew between bowls, with the quinoa alongside. Sprinkle over the toasted almonds
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