The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken pasanda stew with quinoa & broccoli
A middle Eastern spiced casserole flavoured with belazu olives & sweet chewy dates.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tbsp Mindful Chef shawarma spice mix (Allspice, Black Pepper, Cinnamon, Cardamom, Cumin, Coriander)
- 1 onion
- 300g diced British Free Range chicken breast
- 200g passata
- 30g Medjool dates
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 80g quinoa (quinoa (100%))
- 1 head of broccoli
- 2cm fresh ginger
- 1 handful of fresh coriander
- 1 pepper
Nutritional Information
Calories: 610
Protein: 58g
Carbs: 71g
Fat: 13g
Chicken pasanda stew with quinoa & broccoli
A middle Eastern spiced casserole flavoured with belazu olives & sweet chewy dates.
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Cooking Instructions
- Peel and slice the red onion, cut the red pepper into 2cm dice, peel and chop or grate the ginger, slice the olives, cut the dates in half and chop the coriander
- Heat a medium-sized non-stick pan with 1 tsp oil on a medium heat. Add the onion, red pepper and cook for 3 mins until softened, once done add the ginger, olives, pasanda spice and chicken, cook for a further a 1 min before adding tomato passata, 200ml water (rinse the passata carton) season with sea salt and black pepper and simmer with a lid for 15 mins. Add half the coriander when ready to serve
- Meanwhile, rinse the quinoa and place in a saucepan with 220 ml boiling water and a pinch of sea salt. Bring to the boil and allow to boil for 3 mins before turning the heat down to low, then place a lid on the pan and allow to steam for 10 mins until cooked (the water should be absorbed).
- Meanwhile, cut the broccoli into small florets. Bring a pan of lightly salted water to the boil and cook the broccoli (when ready to serve) for 2 mins or until cooked with a slight bite. Drain and lightly season.
- To Serve, spoon the quinoa, broccoli and pasanda casserole onto two plates. Garnish with the remaining coriander.
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