Moroccan Honey Chicken & Zesty Veggie Couscous
with Currants & Lemon Yoghurt
We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve gone for chicken thigh steaks here, because they pack a fantastic flavour, remain moist as they cook and complement the bed of delicious roast veggie couscous that comes with them.
This recipe is under 650kcal per serving.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
courgette
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 packet
chicken thigh
2 clove
garlic
½ packet
Currants
1 sachet
Chicken-Style Stock Powder
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
baby leaves
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
honey
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice courgette into half-moons. • Place courgette and peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. • Remove tray from the oven and allow veggies to cool slightly.
• While the veggies are cooking, boil the kettle and finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and adds a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Return couscous to pan with chicken-style stock powder and stir to combine. Remove from heat and set aside.
• Meanwhile, combine chermoula spice blend and the salt in a large bowl. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop baby leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.
• In a second large bowl, combine couscous, roasted veggies, baby leaves and lemon zest. Season to taste.
TIP: If you prefer, combine the couscous and roasted veggies in the saucepan to save on washing up!
• Slice Moroccan-style honey chicken. • Divide zesty veggie couscous between plates and top with chicken. • Dollop with lemon yoghurt to serve. Enjoy!