Moroccan Honey-Glazed Chicken
with Jewelled Carrot Couscous & Lemon Yoghurt
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the couscous, to the succulent honey-glazed chicken and lemony yoghurt, there’s so much to love in this meal tonight!
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
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 unit
red onion
1 packet
Peeled & Chopped Pumpkin
1 sachet
ras el hanout
1 packet
chicken thigh
½ unit
carrot
2 clove
garlic
1 cube
chicken stock
1 sachet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
½ unit
lemon
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1 tsp
honey
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan forced. Cut the red onion into 2cm wedges. Place the onion and peeled & chopped pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, combine the plain flour, ras el hanout and the salt in a large bowl. Add the chicken thigh and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey to the pan. Turn occasionally until the chicken is glazed.
Alternative Step 2 if you've received chicken breast: While the veggies are roasting, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a mediumhigh 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, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
While the chicken is cooking, grate the carrot (see ingredients list). Finely chop the garlic (or use a garlic press). 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, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
Alternative Step 3 if you've received chicken breast: While the carrot couscous is cooking, combine the plain flour, ras el hanout and the salt in a large bowl. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks and toss to coat. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). In the last 2 minutes of cook time, add the honey to the pan. Turn occasionally until the chicken is glazed.
TIP: The chicken is cooked through when it's no longer pink in the middle.
While the carrot couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season to taste.
In a large bowl, combine the carrot couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish).
Thickly slice the chicken. Divide the roasted veggie couscous between bowls and top with the Moroccan honey-glazed chicken. Dollop over the lemon yoghurt and garnish with the reserved mint to serve.