Baked Chermoula Chicken

Name: Baked Chermoula Chicken with Carrot-Cucumber Couscous & Roast Veggie Toss
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 Brown Onion; 1 sachet chermoula spice blend; 1 packet chicken breast; 2 clove garlic; 1 carrot; 1 cucumber; 1 packet Slivered Almonds; 20 g butter; ¾ cup water; 1 packet couscous; 1 beetroot; 1 sachet Chicken-Style Stock Powder; 1 drizzle white wine vinegar; 1 packet Garlic Dip; 1 capsicum

with Carrot-Cucumber Couscous & Roast Veggie Toss

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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 carrot and cucumber couscous.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Almond

•Milk

•Gluten(Wheat)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

Brown Onion

1 sachet

chermoula spice blend

1 packet

chicken breast

2 clove

garlic

carrot

cucumber

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

couscous

(Contains: Gluten(Wheat); )

beetroot

1 sachet

Chicken-Style Stock Powder

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

capsicum

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3487 kJ

Fat45.8 g

of which saturates9.8 g

Carbohydrate57.4 g

of which sugars16.6 g

Protein46.3 g

Sodium1281 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

•Medium Saucepan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine chicken breast, chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Add garlic and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• When the couscous is done, add roast veggies, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice chermoula chicken. • Divide carrot-cucumber couscous between bowls, then top with chicken. • Dollop over garlic dip and sprinkle with toasted almonds to serve. Enjoy!