Mild North Indian Chicken & Veggie Couscous
with Currants & Pumpkin Seeds
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
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
1 bag
baby spinach leaves
½ packet
Pumpkin Seeds (Pepitas)
½ packet
Currants
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
2 clove
garlic
1 sachet
Mild North Indian Spice Blend
1 packet
chicken thigh
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut 1/2 the carrot into small chunks. Place the 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.
While the veggies are roasting, finely chop the garlic. Grate the remaining carrot. Roughly chop the baby spinach leaves. In a medium bowl, combine the mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add the chicken thigh and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the pumpkin seeds (see ingredients) and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The spice blend will char in the pan – this adds to the flavour!
While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water, grated carrot, currants (see ingredients) and the chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir through the roasted veggies and baby spinach.
Slice the mild North Indian chicken. Divide the veggie couscous between bowls and top with the chicken and Greek-style yoghurt. Sprinkle over the toasted pumpkin seeds.