• Add 240ml water (per 2P) and half the stock to a large pot for the bulgur.
• Chop the sweet potato into 2cm chunks (peeling optional).
• Drain and rinse the lentils in a sieve.
• Zest and quarter the lime. Trim and thinly slice the scallion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Once the water is boiling, stir in the bulgur then bring back to the boil. 
• Simmer for 1 min then pop a lid on the pot and remove from the heat. 
• Leave aside for 12-15 mins or until ready to serve.
• Just before serving, stir the lime zest through the bulgur, fluffing it up as you go.

• Meanwhile, place a large pan over high heat with a generous drizzle of oil.
• When hot, add the chicken and sweet potato and cook until browned on the outside, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 

NOTE: Swapping to tofu? Chop into 2cm cubes, add to the pan with the sweet potato and cook until browned, 6-8 mins.

• Lower the heat of the pan to medium-high then add the ras-el-hanout with a pinch of salt and pepper. 
• Cook until fragrant, 1 min.
• Pour the passata, remaining stock, coconut milk, 125ml water (per 2P) and ½ tsp sugar (per 2P) into the pan.

• Stir in the lentils and peanut butter and give everything a good mix.
• Bring to the boil, cover and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water if the stew becomes too thick.

• Spoon the fluffy bulgur into bowls.
• Top with generous helpings of chicken, lentil and sweet potato stew.
• Garnish with, scallion, peanuts and lime wedges.