One-Pot Tunisian-Spiced Chicken Stew
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One-Pot Tunisian-Spiced Chicken Stew

One-Pot Tunisian-Spiced Chicken Stew

with Zucchini & Fresh Parsley

A big bowl of stew is a comforting, craveable meal no matter the weather (or night of the week). Tonight’s light but nourishing meal is chock-full of goodness, with chunks of carrots, slices of tender zucchini, savory onion, and sautéed chicken all simmered together in a garlicky Tunisian-spiced tomato broth and showered with herbaceous fresh parsley. Get ready to spoon up this hearty, flavorful stew that’s as satisfying as it is delicious.

Protein Smart
Calorie Smart
Carb Smart
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


6 ounce


1 unit

Yellow Onion

2 clove


¼ ounce


10 ounce

Chicken Breast Strips

1 teaspoon


1 tablespoon

Tunisian Spice Blend

14 ounce

Diced Tomatoes

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon


Kosher Salt



Nutrition Values

/ per serving
Calories430 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate38 g
Sugar20 g
Dietary Fiber8 g
Protein38 g
Cholesterol105 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Pot



• Wash and dry produce. • Peel, trim, and halve carrots lengthwise; thinly slice into ¼-inch-thick half-moons. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop parsley.

Start Stew

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add carrots, onion, a large pinch of salt, and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil to pot. Add chicken, zucchini, Tunisian Spice Blend, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes more.

Finish Stew

• Stir garlic into pot with chicken and veggies. Cook, stirring, until fragrant, 30-60 seconds. • Stir in diced tomatoes, stock concentrates, 2½ cups water (4½ cups for 4 servings), and ¼ tsp sugar (½ tsp for 4). • Bring to a boil, then reduce heat to low. Simmer until flavors meld and stew is slightly reduced, 6-8 minutes. Taste and season with salt and pepper if desired.


• Divide stew between bowls. Garnish with parsley and serve.

Chicken is fully cooked when internal temperature reaches 165°