Moroccan Honey-Glazed Chicken
with Couscous Salad & Mint Yoghurt
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants, carrot and sweet potato in the couscous, to the succulent honey-glazed chicken and subtle tartness of the yoghurt, there’s so much to love in this meal tonight!
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
chicken thigh
1 sachet
ras el hanout
½
carrot
1 sachet
chicken-style stock powder
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1
sweet potato
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
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
Cooking Steps
• See 'air fryer tips' (below). Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• In a large bowl, combine the plain flour, ras el hanout and the salt. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, grate carrot (see ingredients). In a medium saucepan, heat the butter with a drizzle of olive oil over medium high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, chicken-style stock powder and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves.
• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and the baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad between bowls. Top with chicken. • Serve with a dollop of Greek-style yoghurt. Enjoy!