Moroccan Honey-Glazed Chicken
with Carrot Couscous, Garlic Yoghurt & Salad
There's no need to seek out and measure a bunch of spices when you have our ras el hanout spice blend handy; brimming with the best Moroccan-inspired spices (think coriander, paprika, cumin, cinnamon, and then some), it really elevates tonight's chicken dinner.
This recipe is under 650kcal per serving.
We’ve replaced the pear in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
carrot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
apple
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
1 sachet
ras el hanout
½ packet
spinach & rocket mix
1 packet
Mint
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ tsp
salt (for the fish)
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Set your air fryer to 200°C. • In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add chicken, gently turning to coat. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.
TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Meanwhile, grate carrot. • 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 the water and salt and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste, then set aside. • Combine apple, spinach & rocket mix, and a drizzle of olive oil and the white wine vinegar in a second medium bowl. Season to taste.
• Slice chicken. • Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed chicken. • Serve with a dollop of garlic yoghurt. Enjoy!