Orange & Ginger Chicken Breast Stew with Saffron Rice
Plate up a taste of Persia with a soul warming stew. You'll simmer chicken breast, carrots, onions in an orange and ginger-spiked sauce then serve with saffron rice and flaked almonds. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Sugar, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Top, tail and chop (no need to peel!) your carrot[s] roughly
Peel and finely slice your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your chicken breast portion[s] and cook for 3 min on each side or until lightly browned
Zest half your orange[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)
Roll your orange[s] with your hand on a hard surface (to release more juice) and cut in half
Dissolve your chicken stock mix in 200ml [300ml] [400ml] boiled water
Once the chicken is lightly golden, add the chopped carrot to the pan with the sliced onion and a pinch of salt
Cook for 5-6 min or until the veg is slightly softened
Meanwhile, add your white long grain rice to a pot with a lid with your saffron and 175ml [230ml] [350ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Once your veg has softened slightly, add your ginger paste and the chopped garlic and cook for 30 secs or until fragrant
Once fragrant, add the chicken stock, orange zest, a generous squeeze of orange juice, a pinch of sugar and a generous pinch of salt and pepper, give everything a good mix up and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 18-20 min until the sauce has thickened and your chicken is cooked through (no pink meat!) – this is your orange & ginger chicken breast stew
Whilst the stew is cooking, strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)
Once the stew is cooked, add the coriander stalks and stir it all together
Serve your orange & ginger chicken breast stew with the saffron rice to the side
Garnish with the reserved coriander leaves and your flaked almonds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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