Mumbai Chicken & Roast Pumpkin-Veggie Couscous
with Cauliflower & Yoghurt
Baked in Mumbai spices and an onion chutney marinade, this juicy and flavourful chicken thigh is a one-way ticket to flavour town! All it needs is a medley of roast veg tossed through fluffy couscous and a dollop of cooling yoghurt to balance it out. Lucky we have both!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
portion
cauliflower
1
carrot
1 packet
baby leaves
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
chicken thigh
1 sachet
Mumbai Spice Blend
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. • Place cauliflower, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.
• Boil kettle. Roughly chop baby spinach leaves. • Place couscous in a medium bowl with a generous pinch of salt. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• While couscous is cooking, combine chicken thigh, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a lined oven tray, top with onion chutney and roast until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Gently stir through baby spinach leaves, roasted veggies and a drizzle of white wine vinegar through couscous. Season to taste. • Divide roast veggie couscous between bowls. • Top with Mumbai chicken. • Spoon over any remaining sauce over chicken. Dollop over Greek-style yoghurt. Enjoy!