Nanna's Chicken & Honey-Roasted Veggies
with Garlic Couscous & Lemon Mayo
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 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
Ingredients
1 unit
carrot
1 unit
parsnip
1 clove
garlic
½ unit
lemon
1 bag
baby spinach leaves
1 bunch
parsley
1 packet
chicken thigh
1 sachet
Nan's Special Seasoning
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
honey
15 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
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.
