Jerk-Spiced Chicken & Veggie Couscous
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Jerk-Spiced Chicken & Veggie Couscous

Jerk-Spiced Chicken & Veggie Couscous

with Charred Corn Salsa & Aioli

The brown rice is so fluffy that it’s cuddling the fresh chicken in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and roast veggies with a zap of corn salsa and aioli drizzled over at the end.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Allergens:
Milk
Egg
Soy

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1

carrot

2 clove

garlic

1 tin

sweetcorn

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

chicken breast

1 sachet

Chicken-Style Stock Powder

1 packet

Couscous

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

20 g

butter

(Contains Milk; )

¾ cup

water

1 tsp

honey

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Nutrition Values

Energy (kJ)2885 kJ
Calories690 kcal
Fat29.9 g
of which saturates8.4 g
Carbohydrate56.4 g
of which sugars14.1 g
Dietary Fibre6.7 g
Protein47.4 g
Sodium1613 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

Large Frying Pan
Medium Pan
Lid
Large Pan

Instructions

1
1

• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken and toss to coat.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3
3

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork, add a drizzle of olive oil and season to taste.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 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.

5
5

• Remove from heat, add the honey and toss chicken to coat.

6
6

• Divide carrot couscous between bowls. Top with Caribbean chicken and charred corn salsa. • Drizzle over garlic aioli to serve. Enjoy!