Double Chermoula-Spiced Chicken & Veggie Medley
with Garlic Yoghurt & Toasted Almonds
For tonight’s dinner, we’ve enlisted the help of our lively Middle Eastern-inspired chermoula spice blend: it coats each bite of tender chicken breast in vibrant, earthy flavours and pairs perfectly with the robust roast veggie medley. Go for your life!
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
parsnip
1
potato
1
carrot
1 packet
peeled pumpkin pieces
2 clove
garlic
2 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
flaked almonds
(Contains Almond; )
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tsp
honey
3 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut parsnip, potato and carrot into bite-sized chunks. • Place parsnip, potato, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, add ras el hanout (see ingredients), season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend and the salt. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey, turning chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.
• Slice Middle Eastern-spiced chicken. • Divide roast veggie toss between plates. Top with chicken and garlic yoghurt. • Garnish with toasted almonds to serve. Enjoy!