Moroccan Honey Chicken & Veggie Couscous
with Currants & Lemon Yoghurt
We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggie couscous that comes with it.
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Ingredients
1
onion
1 packet
parsnip
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 packet
chicken thigh
2 clove
garlic
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
½
lemon
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
¼ tsp
salt
2 tsp
honey
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the parsnip (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, onion and parsnip on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. Remove the tray from the oven and allow to cool slightly. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, combine the plain flour, chermoula spice blend and the salt in a large bowl. Add the chicken thigh and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey and turn the chicken to coat.
While the chicken is cooking, finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water, 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.
While the couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and thinly slice the mint leaves. In a small bowl, combine the yoghurt and a squeeze of lemon juice. Season to taste and set aside.
In a large bowl, combine the couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish). Season to taste.
Slice the chicken. Divide the roasted veggie couscous between bowls and top with the Moroccan honey chicken. Drizzle over the lemon yoghurt and garnish with the reserved mint.