Moroccan Seared Chicken & Freekeh Salad
with Roast Veggies, Yoghurt & Parsley
Ras el hanout spice mix is one of the most diverse spice blends on the market, combining a vibrant and earthy blend of several fantastic spices. Paired with freekeh, an ancient grain hailing from the Middle East, this Moroccan chicken number will be one for the books!
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 packet
freekeh
(Contains Gluten;)
1 sachet
vegetable stock powder
1
sweet potato
1
beetroot
1 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
chicken breast
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
½ tbs
honey
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and cook, stirring to combine. Remove from heat and set aside.
TIP: Freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Finely chop garlic. Roughly chop parsley. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• When the freekeh has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute, add the butter and garlic, gently turning chicken to coat. • Remove pan from heat and add honey, gently turning chicken to coat.
• To the saucepan with the freekeh, add roasted veggies, parsley (reserve some for the garnish!), and a drizzle of white wine vinegar and olive oil. Gently stir to combine. Season to taste.
• Divide freekeh salad with roast veggies between plates. Top with seared chicken. • Top with a dollop of Greek-style yoghurt. • Sprinkle over reserved parsley to serve. Enjoy!