Shawarma-spiced Chicken Stew with Quinoa, Tenderstem Broccoli & Olive Drizzle

Serving size

1 person 2 people 4 people

Ingredients

90g Tenderstem broccoli (use half)
25g honey (use half)

(100% Honey)
200g passata (use half)

(tomatoes, salt, citric acid)
1 tbsp shawarma spice mix (use half)

(Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
1 handful of fresh coriander (use half)
1 garlic clove (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
150g diced British Free Range chicken breast
1 pepper (use half)
1 onion (use half)
80g quinoa (use half)

(Quinoa 100%)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	538Kcal
	348kJ	2252kJ
Fat	2.2g	14g
of which saturates	0.4g	2.8g
Carbohydrates	8g	53g
of which sugars	3.4g	22g
Protein	7.9g	51g
Salt	0.17g	1.1g
Fibre	1.5g	10.0g

Ingredients

25g honey

(100% Honey)
2 garlic clove
80g quinoa

(Quinoa 100%)
90g Tenderstem broccoli
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 tbsp shawarma spice mix

(Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
200g passata

(tomatoes, salt, citric acid)
1 onion
300g diced British Free Range chicken breast
1 handful of fresh coriander
1 pepper

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	540Kcal
	349kJ	2261kJ
Fat	2.2g	14g
of which saturates	0.4g	2.7g
Carbohydrates	8g	53g
of which sugars	3.4g	22g
Protein	7.9g	51g
Salt	0.17g	1.1g
Fibre	1.5g	10.0g

Back

High protein 1/3 daily fibre New 7 plants Low sat fat Balanced

Shawarma-spiced Chicken Stew with Quinoa, Tenderstem Broccoli & Olive Drizzle

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Poultry

This waring stew stars British free-range chicken breast, simmering with sweet onion and bright pepper. A warming shawarma spice blend infuses everything with Middle Eastern flavour. Dish up alongside fluffy quinoa and nutty Tenderstem broccoli. Sprinkle with a tangy olive drizzle, to complete the feast.

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a small bowl, a measuring jug, a sieve, tongs & a grater

Get boiling

Trim the broccoli
Add the quinoa to the saucepan and boil for 13-14 mins. In the final 3-4 mins, add the broccoli. Drain together, then remove the broccoli using tongs

Prep & simmer

Thinly slice the pepper and onion. Roughly chop the olives. Finely chop or grate the garlic. Roughly chop the coriander
Heat the large frying pan with 1 tsp olive oil on a medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins until softened
Add the garlic, shawarma spice and chicken and cook for a further a 4 mins. Season with salt and pepper
Stir in the passata, honey, half the olives and 200ml water (100ml for 1 person). Bring to a boil and simmer for for 15 mins, until the chicken is cooked through

Make the olive drizzle

Meanwhile, in the small bowl, combine the remaining olives and half the coriander with 1 tsp olive oil
Once cooked, stir the remaining coriander through the stew. Season with salt and pepper to taste

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 shawarma stew between bowls with the quinoa and broccoli alongside. Sprinkle with the olive drizzle