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Chicken breast with sliced almonds on Moroccan-style vegetable stew

Name: Chicken breast with sliced almonds on Moroccan-style vegetable stew
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 2 unit chicken breast; 15 g sliced almond; 5 g parsley, chopped into large pieces; 0.5 unit onion, diced; 1 unit carrot, sliced into 0.5-1 cm half moons; 4 g ras el hanout; 2 unit tomato, cut into 4 wedges; 20 ml tomato paste; 400 g potato, diced; 8 g honey; 4 g vegetable broth powder; 350 ml water; 30 ml olive oil; salt; black pepper

A chicken breast recipe served with toasted almonds on a vegetable stew flavored with Moroccan spices. It’s a tasty, light dish full of the aromas of ras-el-hanout and a sweet touch of honey.

Servings: 2
Prep: 5 min
Cook: 35 min

Ingredients

2 unit chicken breast
15 g sliced almond
5 g parsley, chopped into large pieces
0.5 unit onion, diced
1 unit carrot, sliced into 0.5-1 cm half moons
4 g ras el hanout
2 unit tomato, cut into 4 wedges
20 ml tomato paste
400 g potato, diced
8 g honey
4 g vegetable broth powder
350 ml water
30 ml olive oil
salt
black pepper

Instructions

Peel the onion, cut it in half and dice one half into small cubes. Peel the potatoes and cut them into 2-3 cm cubes. Peel the carrot, cut it in half lengthwise and then slice into 0.5-1 cm half moons. In a pot, heat a drizzle of oil over medium heat. Add the onion and a pinch of salt and sauté for 1 minute.
Add the potatoes, carrot and ras-el-hanout to the pot and cook for 1 minute. Pour in the water and add the vegetable broth powder. Bring to a boil, then cook over low heat with the lid on for 20-25 minutes, stirring occasionally.
In a frying pan, heat a drizzle of oil over medium heat. Add the sliced almonds and cook for 2 minutes until golden. Remove and set aside. Heat another drizzle of oil; when hot, add the chicken, season with salt and pepper and cook for 3-4 minutes per side until fully cooked.
Add the toasted almonds and chicken to the pan and cook for 1 minute over low heat, stirring to combine the flavors. Remove the pan from the heat.
When there are 5 minutes left for the vegetables to finish cooking, add the tomato paste and cook, uncovered, for the remaining 5 minutes. At the last moment, add the tomato wedges and honey. Season with salt and pepper and stir to combine everything.
Remove the leaves from half of the parsley and chop them into large pieces. Serve the vegetable stew as a base on plates, place the chicken breast with toasted almonds on top and sprinkle the chopped parsley to taste.

Nutrition (per serving)

Calories: 810 kcal
Protein: 49 g
Carbohydrates: 62 g
Fat: 31 g
Fiber: 8 g