HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Honey Chicken
Middle Eastern Honey Chicken

Middle Eastern Honey Chicken

with Roast Veggie Cauliflower Rice & Mayonnaise

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Tender baked chicken is the perfect match to make our ras el hanout spice mix shine, and when you add nourishing cauliflower rice, bright veggies and a creamy dollop of mayo, you get a bowl of pure goodness.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 sachet

ras el hanout

1 packet

cauliflower rice

1 bag

baby spinach leaves

1 packet



2 clove


1 packet

boneless chicken drumstick

Not included in your delivery

olive oil

¼ tsp


1 tsp


20 g



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1996 kJ
Fat25.9 g
of which saturates9.1 g
Carbohydrate22.8 g
of which sugars17.4 g
Dietary Fibre9 g
Protein35.1 g
Sodium478 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and carrot into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the ras el hanout, honey, the salt and a drizzle of olive oil. Add the boneless chicken drumsticks and turn to coat.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes.

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


While the chicken is cooking, wipe out the frying pan and return to a high heat with the butter and drizzle of olive oil. Cook the cauliflower rice until softened, 2-4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Remove from the heat, then season with salt.


Add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar to the cauliflower rice.


Slice the Middle Eastern honey chicken. Divide the roast veggie cauliflower rice between bowls. Top with the chicken and serve with a dollop of mayonnaise.