Chicken, Butternut Squash & Chickpea Stew

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Meanwhile, dissolve half your chicken stock mix (save the rest for later!) in 200ml [300ml] [400ml] boiled water in a heatproof bowl

Add your couscous to the stock, stir, cover and set aside

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave for 5-6 min or until the squash cubes are fork-tender

Dissolve the remaining chicken stock mix with 100ml [150ml] [200ml] boiled water

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced chicken breast and roasted garlic paste with a very generous pinch of salt and cook for 4-5 min

Add your ground smoked paprika, ground cinnamon, turmeric, cumin and coriander to the pan and cook for 30 secs or until fragrant

Meanwhile, drain and rinse your chickpeas

Wash your spinach, then pat it dry with kitchen paper

Once fragrant, add the chopped tomatoes, remaining chicken stock mix, drained chickpeas, spinach, cooked butternut squash and a pinch of sugar to the pan

Cook, covered, for 3-4 min further or until the chicken is cooked through (no pink meat!) – this is your chicken, butternut squash & chickpea stew

Meanwhile, fluff the couscous with a fork and add a generous drizzle of olive oil