Chermoula Chicken & Currant Rice

Name: Chermoula Chicken & Currant Rice with Roasted Veggies & Tahini Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Leek; 1 packet Currants; 320 g Chicken Breast; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Basmati Rice; 1 packet Tahini; 1 Red Onion; 2 Garlic; 1 Beetroot; 1 sachet Chermoula Spice Blend

with Roasted Veggies & Tahini Yoghurt

Get up to $175 off

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 packet

Currants

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

1 packet

Tahini

(Contains: Sesame; )

Red Onion

Garlic

Beetroot

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories659 kcal

Energy (kJ)2760 kJ

Fat8.6 g

of which saturates2.7 g

Carbohydrate94.1 g

of which sugars26 g

Dietary Fibre9 g

Protein51.5 g

Sodium819 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.

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 red 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!