Chermoula Chicken & Currant Rice

Name: Chermoula Chicken & Currant Rice with Roasted Veggies & Tahini Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 sachet Currants; 1 beetroot; 1 Brown Onion; 1 leek; 1 sachet chermoula spice blend; 1 packet chicken breast; 1 packet tahini; 1 bag baby spinach leaves; 2 clove garlic; 1 tsp honey (for the chicken); 1 tsp honey (for the sauce); 1 packet Greek-Style Yoghurt

with Roasted Veggies & Tahini Yoghurt

Get up to $175 off

With chermoula spice blend coating the chicken and a mouth-watering mix of tahini yoghurt, rice studded with currants and sweet roasted veggies, this meal is sure to bring major excitement to the dinner table.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Sesame

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

Currants

(May be present: Milk, Gluten, Soy. )

beetroot

Brown Onion

leek

1 sachet

chermoula spice blend

1 packet

chicken breast

1 packet

tahini

(Contains: Sesame; )

1 bag

baby spinach leaves

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

1 tsp

honey (for the chicken)

1 tsp

honey (for the sauce)

Nutrition Values

Energy (kJ)3322 kJ

Fat25.4 g

of which saturates9.9 g

Carbohydrate96 g

of which sugars26.9 g

Protein47.3 g

Sodium845 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

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water, currants and a pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Cut beetroot into small chunks. Slice onion into wedges. Slice leek into rounds. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• While the veggies are roasting, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt in a medium bowl. • Add chicken breast and turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle over the honey (for the chicken). Bake chicken until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

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

• While the chicken is cooking, combine tahini, honey (for the sauce), a pinch of salt and pepper, a drizzle of olive oil and Greek-style yoghurt in a small bowl. Set aside. • To the cooked rice, stir through baby spinach leaves.

• Slice chermoula chicken. • Divide currant rice between bowls. Top with roasted veggies, chicken and tahini-yoghurt. • Pour over any chicken resting juices to serve. Enjoy!