Chermoula Chicken & Jewelled Rice
with Lemon Yoghurt & Flaked Almonds
Add a little sparkle to your weeknight dinner with this bright and richly flavoured chicken meal. The “jewels” in the colourful rice are lightly cooked greens, roasted beetroot and plump currants, creating an easy and addictive dish that will steal your heart.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
beetroot
1 packet
onion & garlic paste
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 packet
basmati rice
1 packet
Currants
1 sachet
Chicken-Style Stock Powder
½
lemon
1 sachet
chermoula spice blend
1 packet
chicken thigh
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1.5 cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook onion & garlic paste until fragrant, 1 minute. • Add basmati rice, currants, chicken-style stock powder, the water and a pinch of salt. Cover with a lid and reduce heat to medium-low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
TIP: Cover the pan with a lid if the onion & garlic paste starts to spatter!
• While the rice is cooking, slice lemon into wedges. In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper. • In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Remove tray of beetroot from oven and push to one side of the tray. Add chicken to the other side of the oven tray and drizzle with the honey. • Bake chicken until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
TIP: Keep an eye on the beetroot to ensure it doesn't burn.
• While the chicken and beetroot are baking, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 3-4 minutes. Set aside. • When the chicken and beetroot are done, stir beetroot, baby spinach leaves and a squeeze of lemon juice through the rice until the spinach is wilted.
• Slice chermoula chicken. • Divide jewelled rice between bowls and top with chicken. Drizzle with lemon yoghurt and sprinkle with toasted almonds. • Serve with any remaining lemon wedges. Enjoy!