Caribbean Chicken & Veggie Couscous
with Coconut Sweet Chilli Mayo
Juicy chicken thighs mingle with mild Caribbean spices in this vibrant, veggie-loaded dish. Bring it all together with a drizzle of coconut sweet chilli mayo, sure to be your new favourite condiment.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
mild Caribbean jerk seasoning
½
Long Chilli
Not included in your delivery
olive oil
2 tsp
water (for the mayo)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• Slice capsicum into thin strips. • Drain the sweetcorn. • Roughly chop baby spinach leaves. • In a small bowl, combine coconut sweet chilli mayonnaise and the water (for the mayo).
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry the capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. • Transfer veggies to a bowl. Cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine the water (for the couscous) and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby spinach, corn and capsicum.
• Thinly slice long chilli (if using). • Slice Caribbean chicken. • Divide couscous between plates. Top with chicken. • Drizzle with the coconut sweet chilli mayo. Sprinkle with chilli to serve. Enjoy!
