Moroccan-Style Honey Chicken

Name: Moroccan-Style Honey Chicken with Roast Veggie Couscous, Currants & Lime Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet peeled pumpkin pieces; 1 sachet chermoula spice blend; ¼ tsp salt; 1 packet chicken breast; ½ tbs honey; 10 g butter; ¾ cup water; ½ packet Currants; 1 packet couscous; 1 bag salad leaves; 1 sachet Chicken-Style Stock Powder; 1 parsnip; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Roast Veggie Couscous, Currants & Lime 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 breast 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.

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!

Tags:

Calorie Smart

•Kid Friendly

Allergens:

Milk

•Gluten(Wheat)

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

1 packet

chicken breast

½ packet

Currants

1 packet

couscous

1 bag

salad leaves

1 sachet

Chicken-Style Stock Powder

parsnip

2 clove

garlic

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

honey

10 g

butter

¾ cup

water

Nutrition Values

Energy (kJ)2483 kJ

Fat19.1 g

of which saturates6.8 g

Carbohydrate59.5 g

of which sugars19.3 g

Protein45.4 g

Sodium1325 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 Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°/200°C fan-forced. • Cut parsnip into small chunks. Place parsnip 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.

• Meanwhile, combine chermoula spice blend and the salt in a large bowl. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add chicken breast to chermoula mixture and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned and cooked through, 3-5 minutes each side. • 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 heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.