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Moroccan Honey Chicken

Moroccan Honey Chicken

with Roast Veggie Couscous, 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.

This recipe is under 650kcal per serving.

Tags:Under 650kcalKid Friendly
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

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 bag

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

1 tsp

plain flour

(ContainsGluten)

¼ tsp

salt

½ tbs

honey

¾ cup

water

10 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2602 kJ
Fat17.6 g
of which saturates5.9 g
Carbohydrate67.5 g
of which sugars22.2 g
Protein49.3 g
Sodium1321 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

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 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.

3

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.

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 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.

5

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!

6

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.