Double Moroccan Chicken & Coconut Stew
with Veggies & Garlic Rice
This fragrant stew gets its flavour from the delicious Moroccan-inspired curry paste. A mild yet tasty base of onion and coconut milk is revived with refreshing herbs, all on a bed of pillowy garlic rice. Divine!
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
2 clove
garlic
1 packet
basmati rice
1
Brown Onion
1
carrot
1 bag
baby spinach leaves
2 packet
chicken thigh
1 sachet
chermoula spice blend
1 packet
Moroccan Curry Paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
mint
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop onion. Thinly slice carrot into half-moons. Roughly chop baby spinach leaves. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add Moroccan curry paste, water (for the sauce), coconut milk and chicken-style stock powder and simmer until the sauce has slightly thickened, 3-4 minutes.
• Return chicken to the pan, then add baby spinach and cook, stirring, until wilted and combined, 1-2 minutes. Season to taste.
• Pick and thinly slice mint leaves. • Divide garlic rice between bowls. Top with Moroccan chicken and coconut stew. • Garnish with mint to serve. Enjoy!