Middle Eastern Chicken & Homemade Hummus
with Veggie Fries & Tomato Salad
Time to unleash your inner chef! Tonight we’re making a warm, chunky hummus, with every spoonful acting as a delicious testament to authentic Middle Eastern cuisine. Rich, creamy, and so easy to pull together, this hummus acts as the perfect accompaniment to juicy chermoula-spiced chicken and colourful veggie fries, marrying ancient flavours with fresh flair.
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
Potato
1
Carrot
1
Tomato
½
Lemon
2 clove
Garlic
1 tin
Chickpeas
1 packet
tahini
(Contains Sesame; )
1 packet
Chicken Breast
1 sachet
Chermoula Spice Blend
1 packet
Mixed Salad Leaves
½ sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato and carrot into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, cut tomato into thin wedges . Slice lemon into wedges. Peel garlic cloves. • Drain chickpeas.
• Half-fill a medium saucepan with boiling water. • Cook chickpeas and garlic in the boiling water, over high heat, until softened, 7-8 minutes. • Drain, then return to saucepan. Add tahini, a generous squeeze of lemon juice, a drizzle of olive oil and a splash of water. • Season generously with salt and pepper, then mash until smooth.
TIP: Use a food processor for a smoother hummus!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a medium bowl combine mixed salad leaves, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide Middle Eastern chicken, veggie fries and salad between plates. • Serve with homemade hummus and sprinkle over Turkish sumac seasoning (see ingredients). Enjoy!