Double Moroccan Honey Chicken & Zesty Veggie Couscous
with Lemon Yoghurt & Almonds
We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve gone for chicken breast steaks here, because they pack a fantastic flavour, remain moist as they cook and complement the bed of delicious roast veggie couscous that comes with them.
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Ingredients
1
Courgette
1
Peeled Pumpkin Pieces
1
Chermoula Spice Blend
Garlic
1
Currants
1
Chicken-Style Stock Powder
1
baby leaves
1
Lemon
1
Greek-Style Yoghurt
(Contains Milk; )
2
Chicken Breast
(May be present Gluten, Soy. )
1
Couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
1
salt
1
honey
1
butter
(Contains Milk; )
1
water
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice courgette into half-moons. • Place courgette and peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. • Remove tray from the oven and allow veggies to cool slightly.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice, but use less if you're sensitive to heat. In a large bowl, combine chermoula spice blend and the salt. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice, but use less if you're sensitive to heat. In a large bowl, combine chermoula spice blend and the salt. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water, currants (see ingredients) and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, roughly chop baby leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.
• In a second large bowl, combine couscous, roasted veggies, baby leaves and lemon zest. Season to taste.
TIP: If you prefer, combine the couscous and roasted veggies in the saucepan to save on washing up!
• Slice Moroccan-style honey chicken. • Divide roast veggie couscous between plates and top with chicken. • Dollop with lemon yoghurt to serve. Enjoy!