Hashweh Style Chicken and Eggplant
with Bulgur Wheat and Tahini Dressing
Hashweh translates directly to "stuffing" and is often used as a stuffing for chicken or marrows!
Cals 948 · Prot 69 · Carbs 106 · Fat 36
Global Eats
40 min
Hashweh translates directly to "stuffing" and is often used as a stuffing for chicken or marrows!
Cals 948 · Prot 69 · Carbs 106 · Fat 36
Global Eats
Ingredients
Chicken
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
1 Piece
Red pepper
1 Piece
Eggplant
1 Piece
Almond slivers
2*
30 Grams
Olive oil
0.5 Tbsp
Salt
0.5 Tsp
Arabic mix masala
4 Grams
Allspice powder
2 Grams
Coriander cumin powder
4 Grams
Tomato paste
30 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Black pepper
0.5 Tsp
Water
150 ML
Fresh mint
10 Grams
Bulgur
Bulgur wheat
10*11*
180 Grams
Water
360 ML
Salt
0.5 Tsp
Tahini Dressing
Lemon
1 Piece
Fresh parsley
15 Grams
Tahini
3*
30 Grams
Water
30 ML
Allergens
*2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3704 / 948 |
| Fats (g) | 36 |
| of which saturated (g) | 7.4 |
| Carbohydrates (g) | 106 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 29.6 |
| Proteins (g) | 69.4 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 220°C/200°C fan.
- Peel and finely chop the onion and garlic.
- Deseed and finely chop the pepper.
- Cut the eggplant into small bite-sized pieces.
- Heat a large pan over a medium heat.
- Add the almond slivers to the dry pan and toast until slightly browned.
- Once browned, remove from the heat and set aside.
- Reserve the pan.
2 Bake eggplant
- Add the eggplant to a lined baking tray, drizzle with olive oil and sprinkle with salt.
- Bake in the oven for 20-25 min, until soft and tender.
3 Make bulgur
- Meanwhile, rinse the bulgur under cold water and drain.
- Add the bulgur to a pan with a lid with the measured water and salt.
- Bring to the boil over a medium high heat.
- Once boiling, cover and lower the heat.
- Simmer for 15-20 min until the bulgur is tender.
- Once cooked drain any remaining water, cover and set aside.
4 Fry chicken
- Return the reserved pan to a medium-high heat with another drizzle of oil.
- Once hot, add the onion for 5 min until softened.
- Add the garlic and red pepper, fry for 5 min.
- add the chicken and cook for 3-5 min, until fully browned.
- Once browned, stir through the baked eggplant, add the arabic masala, allspice, coriander cumin, tomato paste, 0.5 stock cube, a sprinkle of black pepper and measured water.
- Reduce the heat to medium and simmer for 5 min further.
5 Make tahini dressing
- Meanwhile, slice the lemon into wedges.
- Pick and finely chop the parsley.
- In a small bowl, combine the tahini and a squeeze of lemon juice to taste.
- Add the measured water bit by bit, mixing throughout until the dressing has loosened (not too watery).
- Once the desired consistency has been achieved, add the parsley (leaving some for garnish).
- Mix well and set aside.
Tip! Wash and zest the lemon, add the zest to the dressing to make it extra citrusy!
6 Serve
- Pick and finely chop the mint.
- Stir the mint through the chicken and eggplant mixture.
- Serve the Hashweh Style Chicken and Eggplant over the Bulgur Wheat.
- Drizzle with the tahini dressing.
- Garnish with the toasted almonds and remaining parsley.
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