Middle Eastern Chicken & Homemade Hummus
Take your cooking skills to the next level!
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.
This recipe is under 650kcal per serving.
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
1 sachet
Sesame Seeds
(Contains Sesame; )
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 each chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 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.
• 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 sesame seeds. Enjoy!