One-Pot Tunisian-Spiced Chicken Stew

Name: One-Pot Tunisian-Spiced Chicken Stew with Zucchini & Fresh Parsley
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 6 oz Carrot; 1 Onion; 1 Zucchini; 1 tsp Cumin; 2 unit Chicken Stock Concentrate; 14 oz Canned Tomatoes; 2 clove Garlic; 1/4 oz Parsley; 1 tbsp Tunisian Spice Blend; 1/4 tsp Granulated Sugar, tsp; tsp Salt, tsp; 3 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Zucchini & Fresh Parsley

By Recipe0 System

A big bowl of stew is a comforting, craveable meal no matter the weather (or night of the week). Tonight’s light but nourishing meal is chock-full of goodness, with chunks of carrots, slices of tender zucchini, savory onion, and sautéed chicken all simmered together in a garlicky Tunisian-spiced tomato broth and showered with herbaceous fresh parsley. Get ready to spoon up this hearty, flavorful stew that’s as satisfying as it is delicious.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
6 oz Carrot
1 Onion
1 Zucchini
1 tsp Cumin
2 unit Chicken Stock Concentrate
14 oz Canned Tomatoes
2 clove Garlic
1/4 oz Parsley
1 tbsp Tunisian Spice Blend
1/4 tsp Granulated Sugar, tsp
tsp Salt, tsp
3 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Peel, trim, and halve carrots lengthwise; thinly slice into ¼-inch-thick half-moons. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop parsley.
2

Pat chicken* dry with paper towels.

Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add carrots, onion, a large pinch of salt, and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes.

Add a drizzle of oil to pot. Add chicken, zucchini, Tunisian Spice Blend, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes more.
3

Stir garlic into pot with chicken and veggies. Cook, stirring, until fragrant, 30-60 seconds.

Stir in diced tomatoes, stock concentrates, 2½ cups water (4½ cups for 4 servings), and ¼ tsp sugar (½ tsp for 4).

Bring to a boil, then reduce heat to low. Simmer until flavors meld and stew is slightly reduced, 6-8 minutes. Taste and season with salt and pepper if desired.
4

Divide stew between bowls. Garnish with parsley and serve.

Chicken is fully cooked when internal temperature reaches 165°

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