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.
Serving size
Ingredients
Ingredients
- 600g diced British Free Range chicken breast
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g baby tomatoes
-
2 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 handful of fresh coriander
- 160g baby spinach
- 2 onion
- 2 egg (Eggs)
- 4cm fresh ginger
- 3 large potatoes
- 2 tbsp apple cider vinegar
-
400g passata(tomatoes, salt, citric acid)
- 4 tbsp tomato purée
Allergens
Contains:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 514Kcal |
| 349kJ | 2151kJ | |
| Fat | 2.2g | 14g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 8g | 47g |
| of which sugars | 2.4g | 15g |
| Protein | 7.9g | 49g |
| Salt | 0.2g | 1.2g |
| Fibre | 1.7g | 10g |
High protein
1/3 daily fibre
Low sat fat
Spicy Free-range Ethiopian-style Chicken & Tomato Stew
Inspired by the Ethiopian stew 'doro wat' - this dish packs major flavour. Simmer free-range British chicken breast with ginger, onion, baharat spice and juicy plum tomatoes – then stir through potato and spinach. Top with gooey soft-boiled eggs and a refreshing onion salsa, then sprinkle over fresh-cut coriander.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small bowl, a sieve, a peeler, a grater, a large saucepan, a small saucepan & a measuring jug
Pickle & boil
- Thinly slice 1 onion and add to the small bowl, along with the vinegar and a pinch of salt. Mix well and set aside to pickle
- Peel and dice the potatoes into 2cm chunks, then add to the saucepan of boiling water. Boil for 14-16 mins, until softened, then drain
- Meanwhile, roughly dice the other onion. Finely grate the ginger
Build the stew
- Heat the large saucepan with 2 tbsp oil on medium-high heat. Once hot, add the chicken and diced onion and cook for 4 mins, until soft and golden. Season with salt and pepper
- Add the ginger, tomato puree and baharat spice. Cook for 1 min more, then stir in the passata, whole tomatoes, stock powder and 400ml hot water
- Bring to a boil and simmer for 13 mins, until the sauce has thickened and chicken is cooked through
Boil the eggs
- Bring the small saucepan filled with hot water to a boil
- Rinse the eggs, then carefully lower into the pan using a spoon. Boil for 7 mins, then remove. Run under cold water
Finish the stew
- Rinse, then roughly chop the spinach
- In the final minute, add the spinach and cooked potatoes to the chicken and simmer, until wilted. Season with salt and pepper
Last bits & plate up
- Carefully peel and halve the eggs. Roughly chop the coriander
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the stew into bowls, topped with the pickled onion and egg halves. Sprinkle over the coriander
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.