This bright and flavourful meal features tender chicken thigh in an easy spice blend, with pops of carrot and green leaves stirred through fluffy couscous. Sit back and enjoy this delicious delight with a dollop of herby mayo on top.
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
½
carrot
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
Couscous
(Contains Gluten(Wheat); )
1 packet
Chicken Thigh
1 sachet
Kiwi Spice Blend
1
tomato
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
vinegar (balsamic or white wine)
• Grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add garlic paste and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the couscous is cooking, cut chicken thigh into 1cm strips. • In a large bowl, combine Kiwi spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips in batches, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Set aside.
• Meanwhile, remove lid from couscous and allow to cool. • Roughly chop tomato and baby leaves. • In a second large bowl, combine carrot couscous, tomato, baby leaves and a drizzle of vinegar and olive oil. Season to taste.
TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!
• Divide rainbow couscous between bowls, then top with chicken strips. • Dollop with dill & parsley mayonnaise to serve. Enjoy!