Moroccan Honey Chicken & Zesty Veggie Couscous
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Moroccan Honey Chicken & Zesty Veggie Couscous

Moroccan Honey Chicken & Zesty Veggie Couscous

with Currants & Lemon Yoghurt

We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve gone for chicken thigh steaks here, because they pack a fantastic flavour, remain moist as they cook and complement the bed of delicious roast veggie couscous that comes with them.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Milk
Gluten

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

courgette

1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

1 packet

chicken thigh

2 clove

garlic

½ packet

Currants

1 sachet

Chicken-Style Stock Powder

1 packet

Israeli couscous

(Contains Gluten; )

1 packet

baby leaves

½

lemon

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

honey

10 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)1683 kJ
Calories402 kcal
Fat21.9 g
of which saturates6.7 g
Carbohydrate21.3 g
of which sugars15.9 g
Protein35.2 g
Sodium1313 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

Baking Paper
Baking Tray
Large Frying Pan
Medium Saucepan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Slice courgette into half-moons. • Place courgette and peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. • Remove tray from the oven and allow veggies to cool slightly.

2
2

• Meanwhile, combine 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, 14-16 minutes. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• While the chicken is cooking, finely chop garlic. • In a medium saucepan, heat 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 heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

4
4

• Meanwhile, roughly chop baby leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside.

5
5

• In a second large bowl, combine couscous, roasted veggies, baby leaves and lemon zest. Season to taste.

TIP: If you prefer, combine the couscous and roasted veggies in the saucepan to save on washing up!

6
6

• Slice Moroccan-style honey chicken. • Divide roast veggie couscous between plates and top with chicken. • Dollop with lemon yoghurt to serve. Enjoy!