Tomato-Braised Chicken & Parsnip Stew

Name: Tomato-Braised Chicken & Parsnip Stew with Dark Meat Chicken, Olives & Pearl Couscous
Total time: 25 min
Yield: 2
Cuisine: North Africa
Ingredients: 1 unit Green Olives; 1 unit Crushed Tomatoes; 6 ounce Parsnip; 1 teaspoon Garlic Powder; 4 ounce Grape Tomatoes; ¾ cup Israeli Couscous; 2 unit Scallions; 1 unit Chicken Stock Concentrate; 10 ounce Diced Skinless Dark Meat Chicken; ½ ounce Sunflower Seeds; Salt; Pepper; Olive Oil

with Dark Meat Chicken, Olives & Pearl Couscous

Recipe Development TeamUpdated on October 13, 2025

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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.

Tags:

High Protein

•Mediterranean

•Fiber Powered

•Easy Prep

•Nutritious Picks

Allergens:

Wheat

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories660 kcal

Fat21 g

Saturated Fat3.5 g

Carbohydrate76 g

Sugar16 g

Dietary Fiber10 g

Protein38 g

Cholesterol125 mg

Sodium660 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.

Utensils

•Small pot

•Peeler

•Large Pan

Instructions

PDF

• 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°.