Mild North Indian Chicken & Veggie Couscous with Currants & Pumpkin Seeds
Top rated | Available all August
They say variety is the spice of life, so we’ve combined succulent chicken and roasted cauliflower with North Indian flavours for the ultimate meal that’s sure to please! Just add some sweet currants for an explosion of colour and flavour.
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
1 portion
cauliflower
1
carrot
2 clove
garlic
½ packet
Pumpkin Seeds (Pepitas)
1 packet
chicken breast
½ packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut 1/2 the carrot into small chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Grate remaining carrot. Roughly chop baby spinach leaves. • Heat a large frying pan over a medium-high heat. Toast pumpkin seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a small bowl.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add chicken and toss to coat. • Return frying pan to a medium heat with a drizzle of olive oil. When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char in the pan‚ this adds to the flavour!
TIP: The chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, melt butter in a medium saucepan over a medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water, grated carrot, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all water is absorbed, 5 minutes. • Fluff up with a fork, then stir through roasted veggies and baby spinach.
• Slice mild North Indian chicken. • Divide veggie couscous between plates. Top with chicken and Greek-style yoghurt. • Sprinkle with toasted pumpkin seeds to serve.