Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3010 / 719
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, 0.75/1/1.5 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 cardamompods 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, tomatopassata, 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.
Garnish the chickenstew with the chopped coriander leaves. Serve the green beans to the side.