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

Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly

2 Servings, 470 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 6 ounces each)
  • 5 ounces organic baby rainbow or other baby carrots
  • ½ cup cooked chickpeas
  • 1 tablespoon tomato paste
  • Sunbasket green chermoula (EVOO - fresh parsley - fresh lime juice - fresh cilantro - coriander - cumin - kosher salt)
  • ½ cup peas
Make It Leaner
Stretch this stew into 3 [6] servings to shave off 160 calories and 7 grams of fat per serving.
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 470, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 270mg (12% DV), Total Carb. 22g (8% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 44g

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.

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 cooks, 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.
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, if needed.

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.