Smashed Chermoula Bean & Chicken Tacos
with Slivered Almonds & Garlic Aioli
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with tomato paste to create a saucy base for the cannellini beans and chicken. The salad and almonds add extra texture, and the tasty garlic aioli really makes the dish sing.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
1
carrot
2 clove
garlic
½
Onion
2
radish
1 tin
cannellini beans
(Contains Soy; )
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
chermoula spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
baby leaves
1 packet
mint
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Finely chop garlic. Thinly slice onion and radish. Drain and rinse cannellini beans.. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to high heat with a generous drizzle of olive oil. Cook carrot and onion until just tender, 2 minutes. • Add cannellini beans.and cook, tossing occasionally, until golden, 2-3 minutes. • Add garlic, chermoula spice blend, the butter and tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add the water, stir to combine and simmer until thickened, 1-2 minutes. • Using a potato masher or fork, lightly mash cannellini beans until some of them have broken up and the sauce has thickened. Season to taste. Remove from heat and set aside.
TIP: Add a splash of water if the cannellini bean mixture looks too thick.
• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Bring everything to the table to serve. • Build your tacos by spreading garlic aioli over tortillas. Top with some baby leaves, chermoula cannellini beans, chicken and radish. • Top with toasted almonds. Tear over mint leaves to serve. Enjoy!