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Moroccan Honey Chicken & Veggie Couscous

Moroccan Honey Chicken & Veggie Couscous

with Currants & Lemon Yoghurt

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We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggie couscous that comes with it.

Allergens:GlutenMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

1 packet

parsnip

1 packet

peeled & chopped pumpkin

1 sachet

chermoula spice blend

1 packet

chicken thigh

2 clove

garlic

½ 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)

1 bag

baby spinach leaves

½

lemon

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

plain flour

(ContainsGluten)

¼ tsp

salt

2 tsp

honey

20 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2690 kJ
Fat20.4 g
of which saturates9.6 g
Carbohydrate66.9 g
of which sugars23 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium781 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the parsnip (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, onion and parsnip on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. Remove the tray from the oven and allow to cool slightly. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, combine the plain flour, chermoula spice blend and the salt in a large bowl. Add the chicken thigh and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey and turn the chicken to coat.

3

While the chicken is cooking, finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water, currants (see ingredients) 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.

4

While the couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and thinly slice the mint leaves. In a small bowl, combine the yoghurt and a squeeze of lemon juice. Season to taste and set aside.

5

In a large bowl, combine the couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish). Season to taste.

6

Slice the chicken. Divide the roasted veggie couscous between bowls and top with the Moroccan honey chicken. Drizzle over the lemon yoghurt and garnish with the reserved mint.