Mumbai Chicken & Roast Veggie Couscous

Name: Mumbai Chicken & Roast Veggie Couscous with Cauliflower & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 packet Baby Leaves; 1 packet couscous; ¾ cup boiling water; 1 packet chicken thigh; 1 sachet Mumbai Spice Blend; 1 packet Onion Chutney; drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Cauliflower & Yoghurt

Get up to $175 off

Baked in Mumbai spices and an onion chutney marinade, this juicy and flavourful chicken thigh is a one-way ticket to flavour town! All it needs is a medley of roast veg tossed through fluffy couscous and a dollop of cooling yoghurt to balance it out. Lucky we have both!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

Allergens:

Gluten(Wheat)

•Sulphites

•Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

1 packet

Baby Leaves

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

chicken thigh

1 sachet

Mumbai Spice Blend

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2224 kJ

Calories531 kcal

Fat19.5 g

of which saturates5 g

Carbohydrate54.9 g

of which sugars14.5 g

Dietary Fibre5.8 g

Protein40.1 g

Sodium1760 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 Non-Stick Pan

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

• Boil kettle. Roughly chop baby leaves. • Place couscous in a medium heatproof bowl with a generous pinch of salt. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While couscous is cooking, combine chicken thigh, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a lined oven tray. Top with onion chutney and roast until cooked through, 10-12 minutes.

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

• Gently stir through baby spinach leaves, roasted veggies and a drizzle of white wine vinegar through couscous. Season to taste. • Divide roast veggie couscous between bowls. • Top with Mumbai chicken. • Spoon over any remaining sauce over chicken. Dollop over Greek-style yoghurt. Enjoy!