Middle Eastern-Spiced Chicken Mezze

Name: Middle Eastern-Spiced Chicken Mezze with Honey-Glazed Haloumi, Sumac Flatbreads & Salsa
Total time: 50 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sachet chermoula spice blend; 1 sachet Chicken-Style Stock Powder; 1 tbs water; 1 packet half chicken; ½ Brown Onion; ¼ cup white wine vinegar; ½ lemon; 1 tsp honey; 1 tomato; 1 cucumber; 1 bag herbs; 2 flatbreads; 1 packet Garlic Dip; 1 packet hummus; 1 packet haloumi/grill cheese; 1 clove garlic; ½ sachet Turkish Sumac Seasoning

with Honey-Glazed Haloumi, Sumac Flatbreads & Salsa

Get up to $175 off

Turn a weeknight meal into a fun feast with this mixed platter of Middle Eastern chicken, honey-glazed haloumi, hummus and a colourful and refreshing salsa. Sumac flatbreads add the perfect finishing touch for a feast of tasty treats where every bite is different!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Soy

•Sesame

•Milk

The quantities provided above are averages only.

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

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

1 sachet

Chicken-Style Stock Powder

1 packet

half chicken

Brown Onion

lemon

tomato

cucumber

1 bag

herbs

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 packet

Garlic Dip

(May be present: Eggs, Sesame, Milk, Almond, Gluten, Fish, Soy. )

1 packet

hummus

(Contains: Sesame; May be present: Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 clove

garlic

½ sachet

Turkish Sumac Seasoning

Not included in your delivery

olive oil

1 tbs

water

¼ cup

white wine vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)4567 kJ

Fat56 g

of which saturates24.2 g

Carbohydrate57.3 g

of which sugars12.2 g

Protein84.9 g

Sodium2473 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine chermoula spice blend, chicken-style stock powder and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and spread over chermoula mixture. Toss to coat, then roast until cooked through, 25-30 minutes. Set aside to rest.

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

• Meanwhile, thinly slice onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to pickling liquid. Add just enough water to cover the onion. Set aside.

• Cut haloumi into 1cm-thick slices. Zest lemon to get a good pinch. Finely chop garlic. • In a second small bowl, combine lemon zest, a squeeze of lemon juice, garlic and the honey and set aside. • Roughly chop tomato and cucumber. Pick and roughly chop herbs.

• In a third small bowl, combine a drizzle of olive oil and the Turkish sumac seasoning (see ingredients). Drizzle or brush each flatbread with sumac oil. • Wipe out the frying pan, then return to medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey glaze. Cook, turning haloumi halfway through, until fragrant, 1-2 minutes.

• Drain pickled onion and return to the bowl, then add tomato, cucumber, herbs and a drizzle of olive oil. Season with salt and pepper. • Slice spiced chicken. • Divide sumac flatbreads, salsa, chicken and honey-glazed haloumi between plates. • Serve with garlic dip and hummus. Enjoy!