Moroccan Chicken & Coconut Stew

Name: Moroccan Chicken & Coconut Stew with Veggies & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1 onion; 1 carrot; 1 bag baby spinach leaves; 1 sachet chermoula spice blend; 1 tin coconut milk; 1 sachet Chicken-Style Stock Powder; 1 bag mint; 1.5 cup water (for the rice); 1 packet Chicken Drumstick Fillet; 1 packet Moroccan Curry Paste; ¼ cup water (for the sauce)

with Veggies & Garlic Rice

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This fragrant stew gets its flavour from the delicious Moroccan-inspired curry paste. A mild yet tasty base of onion and coconut milk is revived with refreshing mint, all on a bed of pillowy garlic rice. Divine!

Due to recent sourcing challenges, we’ve replaced silverbeet with baby spinach leaves, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

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

2 clove

garlic

1 packet

basmati rice

onion

carrot

1 bag

baby spinach leaves

1 sachet

chermoula spice blend

1 tin

coconut milk

1 sachet

Chicken-Style Stock Powder

1 bag

mint

1 packet

Chicken Drumstick Fillet

1 packet

Moroccan Curry Paste

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)3438 kJ

Fat34.9 g

of which saturates24.5 g

Carbohydrate85.9 g

of which sugars14.4 g

Protein39.7 g

Sodium1693 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the brown onion. Thinly slice the carrot into half-moons. Roughly chop the baby spinach leaves. Cut the boneless chicken drumsticks into 2cm chunks

In a medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, tossing, until tender, 4-5 minutes. Add the Moroccan curry paste, water (for the sauce), coconut milk and chicken-style stock powder and simmer until the sauce has slightly thickened, 3-4 minutes

Return the chicken to the pan, then add the baby spinach and cook, stirring, until wilted and combined, 1-2 minutes. Season to taste.

Pick and thinly slice the mint leaves. Divide the garlic rice between bowls. Top with the Moroccan chicken and coconut stew. Garnish with the mint to serve.