Middle Eastern-Style Chicken & Cauliflower Tagine

Name: Middle Eastern-Style Chicken & Cauliflower Tagine with Couscous & Spiced Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 portion cauliflower; 1 carrot; 1 packet flaked almonds; 1 packet couscous; 20 g butter (for the couscous); ¾ cup boiling water; 1 packet tomato sugo; 1 tsp honey; 1 box coconut milk; 1 bag baby spinach leaves; 1 packet chicken breast; 1 sachet vegetable stock powder; 4 clove garlic; 1 packet Greek-Style Yoghurt; 1 sachet Middle Eastern Seasoning; 10 g butter (for the sauce)

with Couscous & Spiced Tomato Sauce

Get up to $175 off

A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance, but made it speedier for you to enjoy sooner. Bask in a combination of fluffy couscous, roasted cauliflower, sweetly spiced tomato sauce and a smattering of cashews and you too will think of a tagine as a surprising weeknight staple.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Almond

•Gluten(Wheat)

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

1 packet

flaked almonds

(Contains: Almond; )

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

tomato sugo

1 box

coconut milk

1 bag

baby spinach leaves

1 packet

chicken breast

1 sachet

vegetable stock powder

4 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

20 g

butter (for the couscous)

(Contains: Milk; )

¾ cup

boiling water

1 tsp

honey

10 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3909 kJ

Fat48.6 g

of which saturates29.4 g

Carbohydrate71.9 g

of which sugars24.4 g

Protein52.5 g

Sodium1712 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden,2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Place couscous and butter(for the couscous) in a medium heatproof bowl. Add the boiling water and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high with a drizzle of olive oil. Cook Middle Eastern seasoning and remaining garlic until fragrant, 30 seconds. • Add tomato sugo, vegetable stock powder, the honey and coconut milk and cook until the sauce has thickened, 2-3 minutes.

• Remove pan from heat, then add roasted veggies, baby spinach leaves and butter (for the sauce). Stir until spinach has just wilted, 1-2 minutes. Season to taste.