North Indian-Spiced Chicken
with Wholemeal Carrot Couscous & Almonds
They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some slivered almonds for added flavour and crunch.
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 bag
Peeled & Chopped Pumpkin
2 clove
garlic
1 bag
mixed leaves
1 bag
herbs
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
10 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. Place carrot and pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, finely chop garlic. Grate remaining carrot. Roughly chop mixed leaves. Pick and thinly slice herb leaves.
In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat.
In a medium saucepan, heat a generous drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
Return saucepan to medium-high heat. Melt the butter, then add grated carrot and cook until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder. Bring to the boil, then add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all water is absorbed, 5 minutes. Fluff up with a fork, then stir through mixed leaves, roasted veggies and herbs.
Slice the chicken. Divide wholemeal carrot couscous between bowls. Top with North Indian-spiced chicken and a dollop of Greek-style yoghurt. Sprinkle with slivered almonds to serve.