Double Middle Eastern Chicken & Homemade Hummus
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Double Middle Eastern Chicken & Homemade Hummus

Double Middle Eastern Chicken & Homemade Hummus

with Veggie Fries & Tomato Salad

Time to unleash your inner chef! Tonight we’re making a warm, chunky hummus, with every spoonful acting as a delicious testament to authentic Middle Eastern cuisine. Rich, creamy, and so easy to pull together, this hummus acts as the perfect accompaniment to juicy chermoula-spiced chicken and colourful veggie fries, marrying ancient flavours with fresh flair.

Allergens:
Sesame

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

tomato

½

lemon

2 clove

garlic

1 tin

chickpeas

1 packet

tahini

(Contains Sesame; )

2 packet

chicken breast

1 sachet

chermoula spice blend

1 packet

Mixed Salad Leaves

1 sachet

Sesame Seeds

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)3639 kJ
Fat16.7 g
of which saturates3.6 g
Carbohydrate68.3 g
of which sugars7.4 g
Dietary Fibre25.7 g
Protein101.5 g
Sodium1168 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
Baking Tray
Medium Saucepan
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato and carrot into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, cut tomato into thin wedges . Slice lemon into wedges. Peel garlic cloves. • Drain chickpeas.

3
3

• Half-fill a medium saucepan with boiling water. • Cook chickpeas and garlic in the boiling water, over high heat, until softened, 7-8 minutes. • Drain, then return to saucepan. Add tahini, a generous squeeze of lemon juice, a drizzle of olive oil and a splash of water. • Season generously with salt and pepper, then mash until smooth.

TIP: Use a food processor for a smoother hummus!

4
4

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • In a large 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, add the honey and turn to coat.

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

5
5

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6
6

• Divide Middle Eastern chicken, veggie fries and salad between plates. • Serve with homemade hummus and sprinkle over sesame seeds. Enjoy!