Moroccan Chicken, Lentil & Veggie Stew
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Moroccan Chicken, Lentil & Veggie Stew

Moroccan Chicken, Lentil & Veggie Stew

with Mash & Flaked Almonds

Bring the warm Moroccan flavours to your table in the form of a stew packed on top of a blanket of mashed potato. The comforting addition of chicken, lentils and spices is everything this stew needs to end a long day.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount










red lentils

(May be present Gluten. )

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

chermoula spice blend

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Vegetable Stock Powder

1 packet

baby leaves

1 packet

chicken thigh

Not included in your delivery

olive oil

2 tbs

plant-based milk

20 g

plant-based butter

2 tsp

brown sugar


Nutrition Values

Energy (kJ)3471 kJ
Fat23.3 g
of which saturates5.3 g
Carbohydrate107.8 g
of which sugars44.8 g
Dietary Fibre25.4 g
Protein53.3 g
Sodium2184 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Medium Saucepan
Large Pan



• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. • Slice onion into wedges. • Rinse red lentils.


• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and roast until golden.


• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.


• When the veggies have 10 minutes remaining, heat a medium saucepan over medium-high heat with the plant-based butter and a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add garlic paste and chermoula spice blend and cook, until fragrant, 1 minute. • Add diced tomatoes, the brown sugar, red lentils, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• To the lentil stew, add roasted veggies and baby leaves, stirring until wilted.


• Divide mash between bowls, then top with hearty Morrocan lentil and chicken stew. • Sprinkle over almonds to serve. Enjoy!