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Moroccan Chicken & Butter Bean Stew

Moroccan Chicken & Butter Bean Stew

with Veggies & Garlic Tortilla Flatbreads

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Inspired by 'harira', a traditional North African soup brimming with legumes, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:SoyGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 stalk

celery

1

onion

1 g

silverbeet

1 packet

tomato paste

1 sachet

chermoula spice blend

1 box

coconut milk

1 tin

cannellini beans

(ContainsSoy)

6

mini flour tortillas

(ContainsGluten)

1 packet

chicken breast

1

kumara

1 sachet

vegetable stock powder

1 bag

herbs

3 clove

garlic

Not included in your delivery

olive oil

½ cup

water

30 g

plant-based butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4398 kJ
Fat44.7 g
of which saturates30.8 g
Carbohydrate89.6 g
of which sugars16 g
Protein61.1 g
Sodium2013 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into half-moons. Slice onion into wedges. Peel and cut kumara into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

2

• Meanwhile, trim green beans and slice into thirds. Thinly slice celery. Finely chop garlic. Roughly chop silverbeet. Cut chicken into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, green beans and celery, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add tomato paste, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes.

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

4

• Add the water, coconut milk, vegetable stock powder and cannellini beans (including the liquid!) and cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet, the plant-based butter and roasted veggies and cook until the silverbeet is just wilted, 1-2 minutes.

5

• Meanwhile, combine a drizzle of olive oil and the remaining garlic in a small bowl. • Place mini flour tortillas on a second lined oven tray, then brush over the garlic oil mixture. Bake until golden and crispy, 5-8 minutes.

6

• Divide Moroccan-style butter bean stew between bowls. • Tear over herbs and serve with garlic tortilla flatbreads. Enjoy!