Peanut & Chicken Stew With Sun-Dried Tomato Couscous

• 250 gDiced chicken breast
• 200 gFinely chopped tomatoes
• 30 gSun-dried tomatoes
• 1 tspGround cumin
• 0.5 tspCayenne pepper
• 120 gShredded kale
• 1 tspBaharat
• 120 gCouscous
• 5.5 gChicken stock mix
• 26 gSmooth peanut butter

From your cupboard

• Vegetable oil
• Salt
• Water

1. 1.

   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)

2. 2.

   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

3. 3.

   Meanwhile, add your couscous and sun-dried tomatoes to a heatproof bowl with 200ml 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

4. 4.

   Dissolve your chicken stock mix in 150ml boiled water

5. 5.

   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

6. 6.

   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

7. 7.

   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

8. 8.

   Serve the peanut & chicken stew with the sun-dried tomato couscous to the side

   Enjoy!