Name: Superquick Chermoula Chicken, Chickpea Curry & Rice with Toasted Almonds & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Slivered Almonds; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 300 g Diced Chicken; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Courgette; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 1 packet Coconut Milk

HelloFresh

Recipes

Superquick Chermoula Chicken, Chickpea Curry & Rice

with Toasted Almonds & Yoghurt

Get up to $175 off

Allergens:

Almond

•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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Tomato Paste

1 packet

Basmati Rice

Courgette

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

1 packet

Coconut Milk

Nutrition Values

Calories829 kcal

Energy (kJ)3470 kJ

Fat32.9 g

of which saturates17.8 g

Carbohydrate95.3 g

of which sugars13.4 g

Dietary Fibre16.7 g

Protein61.3 g

Sodium1230 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.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, slice courgette into thin rounds. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and courgette, until tender, 4-5 minutes. • Add chermoula spice blend, tomato paste and chickpeas and cook until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and the water, stirring, until slightly thickened, 2-3 minutes. • Stir through baby spinach leaves until wilted, 1-2 minutes. Season with salt and pepper to taste.

• Divide rice between bowls. Top with chermoula chicken and chickpea curry. Drizzle over yoghurt and sprinkle over slivered almonds (see ingredients). Enjoy!