Baked Chermoula Chicken
with Carrot Couscous & Roast Veggie Toss
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
parsnip
1
onion
1 sachet
chermoula spice blend
1 packet
chicken breast
1 bag
baby spinach leaves
½
lemon
½
carrot
1 packet
Slivered Almonds
(Contains Almond; )
½ sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
2 clove
garlic
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip into small chunks. Slice the red onion into wedges. Place the veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Meanwhile, combine the chermoula spice blend, the salt, 1/3 of the Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic. Roughly chop the baby spinach leaves. Slice the lemon into wedges. Grate the carrot (see ingredients).
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Don't worry if the yoghurt chars in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook the carrot, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and 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 has absorbed, 5 minutes. Fluff up with a fork.
In a second medium bowl, combine the roasted veggies, a drizzle of olive oil and a squeeze of lemon juice. Toss to coat and set aside. Stir the baby spinach and toasted almonds through the couscous. Add a generous squeeze of lemon juice and season to taste.
Slice the chermoula chicken. Divide the carrot couscous between plates, then top with the chicken and roast veggie toss. Spoon over the remaining yoghurt and serve with any remaining lemon wedges.
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