Caribbean Chicken & Veggie Couscous
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Caribbean Chicken & Veggie Couscous

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.

Tags:
Calorie Smart
•High Protein
Allergens:
Egg
•Gluten
•Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)2641 kJ
Fat29.1 g
of which saturates4.2 g
Carbohydrate48.7 g
of which sugars9.9 g
Protein42.8 g
Sodium1467 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan
•Lid

Instructions

1
1

• 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).

2
2

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!