The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 unwaxed lime
- 160g baby spinach
- 1 handful of fresh flat-leaf parsley
-
200ml coconut milk(Coconut, Water)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
1 tbsp tempero baiano-style blend(Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 4 tbsp tomato purée
-
8 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 600g British Free Range chicken thighs
- 200g baby tomatoes
- 2 courgette
-
460g chickpeas(Chickpeas, water, salt)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 578Kcal |
| 424kJ | 2418kJ | |
| Fat | 5.1g | 29g |
| of which saturates | 2.2g | 13g |
| Carbohydrates | 2g | 13g |
| of which sugars | 1.7g | 9.7g |
| Protein | 8.0g | 46g |
| Salt | 0.4g | 2.3g |
| Fibre | 2.2g | 12g |
High protein
1/3 daily fibre
6 plants
Brazilian-style Chicken Stew with Chickpeas & Courgette
Free-range chicken thighs simmered in a delicious Brazilian-inspired stew. Think: gentle, warming spices. Juicy tomatoes, courgette and spinach. Full-of-fibre chickpeas. Just swirl in creamy coconut and lashings of lime to make the flavours sing! It's ready in 30 mins.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a measuring jug & a sieve
Prep time
- Dice the courgettes into 2cm chunks. Halve the tomatoes. Drain and rinse the chickpeas. Dice the chicken into 3cm pieces
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and chicken and cook for 3-4 mins, until softening, then add the tomatoes and cook for another 3-4 mins. Season with salt and pepper
- Add the garlic paste, tomato puree, tempero baiano and chickpeas. Cook for 2 mins
Get your simmer on
- Add the chicken, stock powder, coconut milk and 200ml hot water to the pan. Cover with a lid, then bring to a boil
- Simmer for 8 mins, until the chicken is cooked through and the sauce has thickened
- Roughly chop the parsley
- In the final minute of cooking, rinse the spinach and stir into the stew until wilted. Add a splash of water if it becomes too dry
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
- Stir in half the parsley and the juice from half the lime (or to taste). Season with salt and pepper
- Serve the stew into bowls and sprinkle over the remaining parsley. Garnish with the remaining lime, cut into wedges
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