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.
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
Instructions
• 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!