Moroccan Chicken and Date Stew

Name: Moroccan Chicken and Date Stew with Green Beans
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Lemon; 1 Tsp of Salt; 5 Grams of Ras el hanout; 15 Grams of Honey; 1 Tbsp of Olive oil; 2 Piece of Shallots; 2 Piece of Carrot; 8 Piece of Dates; 4 Piece of Cardamom pods; 2 Tbsp of Olive oil; 1 Piece of Cinnamon stick; 100 ML of Water; 1 Piece of Chicken stock cube; 200 Grams of Tomato passata; 1 Tsp of Salt; 1 Tsp of Black pepper; 250 Grams of Green beans; 15 Grams of Fresh coriander

with Green Beans

Fancy an evening out in Casablanca? This one's for you!

177 Reviews

Cals 485 · Prot 55 · Carbs 60 · Fat 5

Low Carb

35 min

Moroccan Chicken and Date Stew with Green Beans

Fancy an evening out in Casablanca? This one's for you!

177 Reviews

Cals 485 · Prot 55 · Carbs 60 · Fat 5

Low Carb

Ingredients

Chicken marinade

Chicken breast

400 Grams

Garlic cloves

2 Piece

Ginger

30 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Ras el hanout

5 Grams

Honey

15 Grams

Olive oil

1 Tbsp

Stew

Shallots

2 Piece

Carrot

2 Piece

Dates

8 Piece

Cardamom pods

4 Piece

Olive oil

2 Tbsp

Cinnamon stick

1 Piece

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Tomato passata

200 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Green beans

250 Grams

Fresh coriander

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	2032 / 485
Fats (g)	4.9
of which saturated (g)	1.5
Carbohydrates (g)	60
of which sugars (g)	26.9
Fibers (g)	17.1
Proteins (g)	55
Salt (g)	3.4

*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 Marinate chicken

Chop the chicken breast into bite-size pieces. Peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Combine the chicken, garlic, ginger, 0.75 tsp of grated lemon zest, salt, Ras el hanout, honey and olive oil in a bowl and mix well (see pro tip).

2 Prep vegetables

Peel and dice the shallots. Peel and slice the carrots. Halve and de-stone the dates. Split the cardamom pods open with the back of a knife.

3 Prepare stew

Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken for 4 min. Add the shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, tomato passata, salt and pepper. Reduce the heat to low and simmer (don't boil), covered, for 20 min.

4 Boil beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min until tender. Drain once cooked. Roughly chop the coriander.