Creole Chicken & Roast Veggie Couscous

Name: Creole Chicken & Roast Veggie Couscous with Toasted Almonds & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 Brown Onion; 1 carrot; 1 white turnip; 1 bag baby spinach leaves; 1 tsp brown sugar; ¼ tsp salt; 1 packet chicken thigh; 1 packet flaked almonds; 20 g butter; ¾ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet couscous; 1 packet Garlic Dip; 2 clove garlic; 1 sachet Creole spice blend

with Toasted Almonds & Garlic Dip

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Creole spices, brown sugar and lemon combine to give chicken an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, then topped with a garlicky sauce, this has something for everyone.

Tags:

Climate Superstar

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

carrot

white turnip

1 bag

baby spinach leaves

1 packet

chicken thigh

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

Garlic Dip

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

2 clove

garlic

1 sachet

Creole spice blend

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ tsp

salt

20 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Energy (kJ)3327 kJ

Fat48.6 g

of which saturates12.3 g

Carbohydrate49.8 g

of which sugars8.9 g

Protein38.3 g

Sodium1568 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 Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• See Air Fryer Tips (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. Peel white turnip, then cut into small chunks. • 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, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a large bowl, combine Creole spice blend, the brown sugar, the salt and a drizzle of olive oil. • Add chicken thigh and turn to coat.

• Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 14-16 minutes. Remove from heat.

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

TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

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

• When the couscous is done, add roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.

• Slice Creole chicken. • Divide roast veggie couscous between plates. Top with chicken, spooning over any resting juices. • Garnish with toasted almonds and serve with garlic dip. Enjoy!