Middle Eastern Chicken
with Carrot Couscous & Yoghurt
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!
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
2 clove
garlic
1 bag
baby spinach leaves
1
tomato
1 packet
chicken breast
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. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
15 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, chicken breast, 1/3 of the Greekstyle yoghurt and a drizzle of olive oil. Set aside. Finely chop the garlic. Roughly chop the baby spinach leaves and 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 the chicken to a lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Chicken is cooked through when it's no longer pink in the centre. TIP: Don't worry if the yoghurt chars in the pan, this just adds more flavour!
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, 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, then season.
Slice the Middle Eastern chicken. Divide the carrot couscous between plates and top with the chicken and tomato. Serve with the remaining yoghurt and lemon wedges