Middle Eastern-Spiced Chicken Mezze
with Honey-Glazed Haloumi, Flatbreads & Dips
Turn a weeknight meal into a fun feast with this mixed platter of Middle Eastern chicken, honey-glazed haloumi, hummus and a colourful and refreshing salsa. Toasted flatbreads add the perfect finishing touch for a feast of tasty treats where every bite is different.
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 sachet
chermoula spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
half chicken
½
Onion
1 packet
haloumi/grill cheese
(Contains Milk; )
½
lemon
1 clove
garlic
1
tomato
1
cucumber
1 packet
mint
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1 tbs
water
¼ cup
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a small bowl, combine chermoula spice blend, chicken-style stock powder and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and spread over chermoula mixture. Turn to coat, then roast until cooked through, 25-30 minutes. Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to pickling liquid with just enough water to cover the onion. Set aside.
• Cut haloumi into 1cm-thick slices. Zest lemon to get a good pinch. Finely chop garlic. • In a second small bowl, combine lemon zest, a squeeze of lemon juice, garlic and the honey and set aside. • Roughly chop tomato and cucumber. Pick and roughly chop mint leaves.
• Drizzle or brush each flatbread with olive oil. • Wipe out the frying pan, then return to medium-high heat. Toast flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey glaze. Cook, turning haloumi halfway through, until fragrant, 1-2 minutes.
• Drain pickled onion and return to the bowl, then add tomato, cucumber, mint and a drizzle of olive oil. Season with salt and pepper. • Cut spiced chicken in half. • Divide flatbreads, salsa, chicken and honey-glazed haloumi between plates. • Serve with garlic dip and hummus. Enjoy!