Caribbean 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.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
leek
1
carrot
2 clove
garlic
1 tin
sweetcorn
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice leek. Grate carrot. Finely chop garlic. Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.
• 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. Transfer to a bowl and cover to keep warm. • Wipe out and return saucepan to medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Stir through chicken-stye stock powder
• Meanwhile, 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.
• 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.
• Remove from heat, add the honey and toss chicken to coat.
• Stir carrot, leek and garlic through cooked pearl couscous. • Divide carrot couscous between bowls. Top with Caribbean chicken and charred corn salsa. • Serve with garlic aioli. Enjoy!