Honey Chicken & Mustardy Israeli Couscous
with Roasted Veggies
Delight your senses when you indulge in this flavour-rich couscous dish. Starring none other than crispy-skinned chicken thigh, coated in a sticky honey glaze and accompanied by a deliciously creamy Israeli couscous, infused with tarragon, Dijon mustard and abundantly topped with roasted veggies.
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
1
parsnip
1
carrot
3 clove
garlic
1
onion
2 sprig
tarragon
1 packet
chicken thigh
1 packet
Israeli couscous
(ContainsGluten)½ bottle
cream
(ContainsMilk)1 sachet
chicken-style stock powder
½ packet
Dijon mustard
(ContainsSulphites)1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tbs
honey
1.25 cup
water (for the couscous)
¼ tsp
salt
20 g
butter
(ContainsMilk)2 tbs
water (for the sauce)
1 tsp
white vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip into bite-sized chunks. Cut the carrot into half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Thinly slice the brown onion. Pick and finely chop the tarragon. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute of cook time, add the honey and 1/3 of the garlic and turn to coat. Transfer to a plate to rest and cover with foil to keep warm.
While the chicken is cooking, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and the salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the chicken is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 6-8 minutes. Add the butter, tarragon and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), chicken-style stock powder, Dijon mustard (see ingredients) and water (for the sauce). Simmer until slightly reduced, 1-2 minutes. TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan!
Add the couscous, baby spinach leaves, white wine vinegar and any chicken resting juices to the creamy sauce. Stir to combine and season to taste.
Slice the honey chicken. Divide the mustardy Israeli couscous between bowls. Top with the roasted veggies and chicken.