Middle Eastern Honey Chicken
with Roast Veggie Cauliflower Rice & Mayonnaise
Tender baked chicken is the perfect match to make our ras el hanout spice mix shine, and when you add nourishing cauliflower rice, bright veggies and a creamy dollop of mayo, you get a bowl of pure goodness.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
1
beetroot
1
carrot
1 sachet
ras el hanout
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
2 clove
garlic
1 packet
Chicken Drumstick Fillet
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
honey
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and carrot into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the ras el hanout, honey, the salt and a drizzle of olive oil. Add the boneless chicken drumsticks and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, wipe out the frying pan and return to a high heat with the butter and drizzle of olive oil. Cook the cauliflower rice until softened, 2-4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Remove from the heat, then season with salt.
Add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the cauliflower rice.
Slice the Middle Eastern honey chicken. Divide the roast veggie cauliflower rice between bowls. Top with the chicken and serve with a dollop of mayonnaise.