Middle Eastern Chicken
with Carrot Couscous & Tomato
Everyone will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!
Unfortunately, this week's cherry tomatoes were in short supply. Some customers will receive tomatoes instead of cherry tomatoes. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
chermoula spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
2 clove
garlic
1 bag
baby spinach leaves
2
tomato
½
lemon
½
carrot
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
1
Olive Oil
¼ tsp
salt
20 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine the chermoula spice blend, the salt, 1/3 of the Greek-style yoghurt and a drizzle of olive oil. Add the chicken breast and turn to coat. Set aside. Finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the tomato. Cut the lemon into wedges. Grate the carrot (see ingredients).
Heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2-3 minutes each side. Transfer to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Don't worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a medium bowl, combine the tomato, a drizzle of olive oil and a squeeze of lemon juice. Season generously with salt and pepper and toss to coat. Fluff the couscous up with a fork and stir through the baby spinach leaves and toasted almonds. Add a generous squeeze of lemon juice and season to taste.
Slice the chicken. Divide the carrot couscous between plates and top with the baked chermoula chicken and tomato. Serve with the remaining yoghurt and lemon wedges.