Our popular Nan's special seasoning, with paprika, pepper, onion and garlic, instantly adds a rich, classic flavour to succulent chicken thigh. Add sweet, honey-roasted veggies and creamy mayo for a dish worth enjoying again and again.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
Nan's special seasoning
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and parsnip (both unpeeled) into 1cm chunks and place on an oven tray lined with baking paper. Add the honey and a drizzle of olive oil, then toss well to coat. Season with salt and pepper, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the baby spinach leaves and parsley leaves. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 6-7 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the mayonnaise with a squeeze of lemon juice in a small bowl. Set aside. Add the roasted veggies, baby spinach, parsley, lemon zest, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss gently to combine and season to taste.
TIP: Use as much or as little lemon zest as you like depending on your taste.
Divide the garlic couscous with honey-roasted veggies between bowls. Top with Nanna's chicken and drizzle over the lemon mayo. Garnish with the toasted almonds and serve with any remaining lemon wedges.