Tomato-Braised Chicken & Parsnip Stew
with Dark Meat Chicken, Olives & Pearl Couscous
This hearty stew features tender chicken simmered with sweet parsnips, briny green olives, and plump grape tomatoes in a savory tomato broth. Served alongside pearl couscous and topped with scallion greens and sunflower seeds, it’s a veggie-packed bowl full of bold textures and comforting flavors.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Olives
1 unit
Crushed Tomatoes
6 ounce
Parsnip
1 teaspoon
Garlic Powder
4 ounce
Grape Tomatoes
¾ cup
Israeli Couscous
(Contains: Wheat)
2 unit
Scallions
1 unit
Chicken Stock Concentrate
10 ounce
Diced Skinless Dark Meat Chicken
½ ounce
Sunflower Seeds
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve. • While couscous cooks, trim, peel, and halve parsnip lengthwise; cut on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes (it'll finish cooking in the next step).
• To pan with chicken, add a drizzle of olive oil, parsnip, salt, and pepper. Cook, stirring occasionally, until parsnips are slightly softened, 2-4 minutes. • Stir in scallion whites, grape tomatoes, olives, crushed tomatoes, garlic powder, and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until chicken is fully cooked and veggies are softened, 4-6 minutes.
• Fluff couscous with a fork; stir in a drizzle of olive oil. Season with pepper. • Divide couscous and stew between shallow bowls in separate sections. Top stew with scallion greens and as many sunflower seeds as you like. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some enjoyed the unique blend of parsnips and olives, while others found it bland; adding herbs or chili flakes boosted flavor 🌶️.
- Ease of prep: Quick and easy to make, though parsnips often needed longer cooking time than stated in the recipe.
- Suggestions: Consider halving grape tomatoes, chopping olives, and adding extra seasoning like oregano or red pepper flakes for more depth.
- Portions: A few wanted more couscous or chicken; others found it hearty and filling with generous portions.
- Texture: Parsnips were sometimes tough; cooking longer helped soften them and meld flavors better.
