Caribbean Chicken & Veggie Couscous
with Coconut Sweet Chilli Mayo
Juicy chicken thighs mingle with mild Caribbean spices in this vibrant, veggie-loaded dish. Bring it all together with a drizzle of coconut sweet chilli mayo, sure to be your new favourite condiment.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
capsicum
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
mild Caribbean jerk seasoning
½
Long Chilli
Not included in your delivery
olive oil
2 tsp
water (for the mayo)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• Slice capsicum into thin strips. • Drain the sweetcorn. • Roughly chop baby spinach leaves. • In a small bowl, combine coconut sweet chilli mayonnaise and the water (for the mayo).
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry the capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. • Transfer veggies to a bowl. Cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine the water (for the couscous) and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach, corn and capsicum.
• Thinly slice long chilli (if using). • Slice Caribbean chicken. • Divide couscous between plates. Top with chicken. • Drizzle with the coconut sweet chilli mayo. Sprinkle with chilli to serve. Enjoy!