Middle Eastern Chicken Thigh & Homemade Hummus
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Middle Eastern Chicken Thigh & Homemade Hummus

Middle Eastern Chicken Thigh & Homemade Hummus

with Veggie Fries & Tomato Salad

Time to unleash your inner chef! Tonight we’re making a warm, chunky hummus, with every spoonful acting as a delicious testament to authentic Middle Eastern cuisine. Rich, creamy, and so easy to pull together, this hummus acts as the perfect accompaniment to juicy chermoula-spiced chicken and colourful veggie fries, marrying ancient flavours with fresh flair.

Tags:
Over 30g protein

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

Tomato

1

Lemon

Garlic

1

Tahini

1

Chicken Thigh

1

Chermoula Spice Blend

1

Mixed Salad Leaves

1

Sesame Seeds

1

Chickpeas

Not included in your delivery

olive oil

honey

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Nutrition Values

Energy (kJ)2927 kJ
Fat22.9 g
of which saturates5.5 g
Carbohydrate67.1 g
of which sugars7.2 g
Dietary Fibre25.7 g
Protein52.2 g
Sodium1016 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.

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato and carrot into fries. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, cut tomato into thin wedges . Slice lemon into wedges. Peel garlic cloves. • Drain chickpeas.

3
3

• Half-fill a medium saucepan with boiling water. • Cook chickpeas and garlic in the boiling water, over high heat, until softened, 7-8 minutes. • Drain, then return to saucepan. Add tahini, a generous squeeze of lemon juice, a drizzle of olive oil and a splash of water. • Season generously with salt and pepper, then mash until smooth.

TIP: Use a food processor for a smoother hummus!

4
4

• In a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Meanwhile, in a medium bowl combine mixed salad leaves, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6
6

• Divide Middle Eastern chicken, veggie fries and salad between plates. • Serve with homemade hummus and sprinkle over sesame seeds. Enjoy!