North African chicken stew with chickpeas, carrots, and chermoula

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North African chicken stew with chickpeas, carrots, and chermoula

North African chicken stew with chickpeas, carrots, and chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

30–45 Minutes

The secret to achieving deep flavor in this Moroccan-inspired stew lies in umami-bomb tomato paste, contrasted with fresh chermoula.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 8 to 10 sprigs organic fresh cilantro
  • 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
  • 2 organic carrots
  • 1 13.4 ounce carton cooked chickpeas
  • 1 tablespoon tomato paste
  • Sunbasket green chermoula (extra virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)
  • ½ cup shelled peas
Ingredient IQ

A bright Moroccan condiment traditionally served with seafood, chermoula is so versatile and adaptable we think of it as a kind of North African salsa. It’s often bright red with paprika, but ours is vibrant green with fresh parsley, cilantro, and lime.

Nutrition per serving

Calories 450, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 310mg (13% DV), Total Carb. 34g (12% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 33g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

  • Strip the cilantro leaves from the stems, keeping the leaves and stems separate; set aside the leaves for garnish.

In a medium [large] sauce pot, add the chicken and enough water to cover by 2 inches, making sure the breasts are separated; add the cilantro stems, season lightly with salt and pepper, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into 2-inch pieces. Using a fine-mesh strainer, strain 1½ cups [2 cups] of the cooking liquid into a heatproof measuring cup or medium bowl; discard the remaining liquid. Wipe out the pot.

While the chicken is cooking, prepare the remaining ingredients. 

2

Prep the remaining ingredients

  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ½-inch slices.
  • Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use. 

In the same pot used for the chicken, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the chickpeas, tomato paste, shredded chicken, and the reserved cooking liquid and cook, stirring occasionally, until the carrots are tender and the chickpeas are warmed through, 2 to 3 minutes. Remove from the heat and stir in the green chermoula and peas. Season to taste with salt and pepper.

Serve

Transfer the chicken stew to individual bowls, garnish with the cilantro leaves, and serve.
Kids Can!
  • Strip the cilantro leaves.
  • Scrub the carrots.
  • Rinse the chickpeas.
  • Garnish the stew.