Moroccan Honey Chicken
with Roast Veggie Couscous, Currants & Lime Yoghurt
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 a delicious roast veggie couscous that comes with it.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
onion
1
parsnip
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 packet
chicken thigh
½ packet
Currants
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 bag
salad leaves
½
lime
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
plain flour
(Contains Gluten; )
¼ tsp
salt
2 tsp
honey
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat oven to 220°/200°C fan-forced. Slice red onion into wedges. Cut parsnip into small chunks. Place 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 tray from the oven and allow the veggies to cool slightly.
Meanwhile, combine the plain flour, chermoula spice blend and the salt in a large bowl. Add chicken thigh and turn to coat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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 chicken. Remove from heat.
While the chicken is cooking, finely chop garlic. In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. Add the water, currants (see ingredients) and chicken-style stock powder and bring to the boil. Add 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 salad leaves. Zest lime to get a pinch, then slice into wedges. In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste and set aside.
In a second large bowl, combine couscous, roasted veggies, salad leaves and lime zest. Season to taste.
TIP: Add everything to the couscous in the saucepan to save on washing up!
Slice Moroccan honey chicken. Divide roast veggie couscous between bowls and top with chicken. Dollop with lime yoghurt.
