Moroccan Honey Chicken & Zesty Veggie Couscous
with Lemon Yoghurt & Almonds
We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve gone for chicken breast 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 courgette in this recipe with beetroot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
beetroot
1 packet
peeled pumpkin pieces
1 packet
chicken breast
1 sachet
chermoula spice blend
½ packet
Slivered Almonds
(Contains Almond; )
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
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
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1 cm chunks. • Place beetroot 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.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice, but use less if you're sensitive to heat. In a large bowl, combine chermoula spice blend and the salt. Add chicken and turn to coat. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 3-5 minutes each side. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.
• While the chicken is cooking, finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water 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 the water is absorbed, 5 minutes. Fluff up with a fork.
• 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 honey chicken. • Divide roast veggie couscous between plates and top with chicken. • Sprinkle over toasted almonds and dollop with lemon yoghurt to serve. Enjoy!