It’s chicken tonight and on the menu we have luxurious chicken, seared, spiced and smothered with a zappy lemon yoghurt. Let’s not stop there though, a nutty apple salad and fluffy couscous elevate the dish with flavour and nutrition. You’ll want your chicken like this for every meal!
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 sachet
vegetable stock powder
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1
apple
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
Mixed Salad Leaves
olive oil
¾ cup
water
1 tsp
honey
drizzle
white wine vinegar
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan. Stir through vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, thinly slice apple. Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. • In a small bowl, combine a squeeze of lemon juice, lemon zest and Greek-style yoghurt. Season with salt and pepper and mix to combine. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken and toss to coat
• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, tossing chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine mixed salad leaves, apple, roasted almonds, a drizzle of white wine vinegar and olive oil. Season. • Divide Israeli couscous between bowls and top with Chermoula pan-seared chicken. • Drizzle with lemon yoghurt and serve apple salad on the side. Enjoy!