Peanut & Chicken Stew With Sun-Dried Tomato Couscous

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

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

Once hot, add your diced chicken breast with a generous pinch of salt and cook for 4 min or until golden

Meanwhile, add your couscous and sun-dried tomatoes to a heatproof bowl with 200ml [300ml] [400ml] boiled water and a generous pinch of salt, cover and set aside

Fluff with a fork before serving – this is your sun-dried tomato couscous

Dissolve your chicken stock mix in 150ml [195ml] [255ml] boiled water

Once the chicken is golden, add your baharat, ground cumin and your cayenne pepper (can't handle the heat? Go easy!) to the pan and cook for 2 min or until fragrant

Once fragrant, add your peanut butter to the pan with your chopped tomatoes, chicken stock and a pinch of salt, then cook for 2 min

Wash your shredded kale and pat dry with kitchen paper

Add the shredded kale and cook, covered, for 2-4 min further or until the chicken is cooked through (no pink meat!) – this is your peanut & chicken stew