Chermoula-Honey Chicken
with Zesty Salsa, Garlic Rice & Almonds
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
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
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
lime
1 sachet
chermoula spice blend
1 packet
chicken thigh
1
cucumber
1
tomato
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 tbs
honey
1.5 cup
water (for the rice)
1 tbs
water (for the glaze)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, zest lime to get a pinch, then slice into wedges. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). Set aside.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. • Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute, add honey glaze, turning chicken to coat. Cook until bubbling, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, finely chop cucumber and tomato. Transfer to a second medium bowl. • Add a squeeze of lime juice and a drizzle of olive oil. Season, then toss to combine.
• Thinly slice chicken. • Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Sprinkle with flaked almonds and torn parsley leaves. • Serve with any remaining lime wedges. Enjoy!