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.
This recipe is under 650kcal per serving.
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
peeled & chopped pumpkin
chermoula spice blend
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Preheat the oven to 220°/200°C fan-forced. Slice the red onion into wedges. Cut the parsnip into small chunks. Place the onion, parsnip and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes. Remove the tray from the oven and allow the veggies to cool slightly.
While the veggies are roasting, combine the plain flour, chermoula spice blend and the salt in a large bowl. Add the chicken thigh and turn 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 to coat the chicken. Remove from the heat.
While the chicken is cooking, finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Cook the garlic 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.
While the couscous is cooking, roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.
In a second large bowl, combine the couscous, roasted veggies, baby spinach, lemon zest and mint (reserve some for garnish). Season to taste.
TIP: Add everything to the couscous in the saucepan to save on washing up!
Slice the Moroccan honey chicken. Divide the roast veggie couscous between bowls and top with the chicken. Dollop with the lemon yoghurt and garnish with the reserved mint.