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Mild North Indian Chicken & Veggie Couscous

Mild North Indian Chicken & Veggie Couscous

with Currants & Pumpkin Seeds

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They say variety is the spice of life, so we’ve combined succulent chicken and roasted pumpkin with authentic North Indian flavours for the ultimate meal that’s sure to please! Just add a cooling lemon yoghurt for an explosion of colour and flavour.

Unfortunately, this week's cauliflower was in short supply, so we've replaced it with peeled pumpkin. Don't worry, the recipe will be just as delicious!

Allergens:MilkGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled & chopped pumpkin

1

carrot

2 clove

garlic

1 bag

baby spinach leaves

½

lemon

1 sachet

mild North Indian spice blend

1 packet

chicken thigh

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

pumpkin seeds (pepitas)

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2852 kJ
Fat27.2 g
of which saturates8.4 g
Carbohydrate64.9 g
of which sugars21.4 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium1085 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut 1/2 the carrot (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin and chopped carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the garlic. Grate the remaining carrot (unpeeled). Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. In a medium bowl, combine the mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add the chicken thigh and toss to coat. Set aside. In a small bowl, combine the Greek-style yoghurt with a squeeze of lemon juice. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.

4

Return the frying pan to a medium heat with a generous drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat and set aside. TIP: The spice blend will char in the pan – this adds to the flavour!

5

While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water, grated carrot, currants and the chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir through the roasted veggies, baby spinach and the lemon zest.

6

Slice the mild North Indian chicken. Divide the veggie couscous between bowls and top with the chicken and lemon yoghurt. Sprinkle over the toasted pumpkin seeds.