Chermoula Coconut Chicken & Cauliflower Rice
with Baby Spinach & Almonds
Our fluffy, pre-prepped cauli rice is the best alternative when you want to keep the carbs in check. Together with juicy chicken thigh chunks and crisp veggies, the creamy chermoula coconut sauce has the perfect base to soak all up!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
sweet potato
1
zucchini
2 clove
garlic
1 packet
chicken thigh
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 sachet
chermoula spice blend
1 tin
coconut milk
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cauliflowerrice and cook, stirring, until softened, 2-4 minutes. • Add baby spinach leaves and the butter and cook until wilted and fragrant, 1-2 minutes. • Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to medium, then add chermoula spice blend and cook until fragrant, 1 minute. • Add coconut milk, roasted veggies and chicken-style stock powder, stirring, and cook until slightly thickened, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide spinach-cauli rice between bowls. • Top with chermoula coconut chicken and veggie stew. • Sprinkle with flaked almonds to serve. Enjoy!