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Chermoula Chicken, Chickpea & Veggie Medley
Chermoula Chicken, Chickpea & Veggie Medley

Chermoula Chicken, Chickpea & Veggie Medley

with Couscous, Almonds & Chilli Flakes

When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, chicken, sweet potato and kale, plus a sublime, lightly spiced and coconut sauce that soaks into the couscous. Plate up and enjoy!

Allergens:
Gluten
•Wheat
•Almond

The quantities provided above are averages only.

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

3 clove

Garlic

1 packet

kale

1 packet

green beans

1 packet

chickpeas

1 packet

couscous

1 packet

vegetable stock pot

1 sachet

chermoula spice blend

1 packet

passata

1 packet

coconut milk

1 packet

flaked almonds

pinch

chilli flakes

1 packet

chicken breast

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)3658 kJ
Calories874 kcal
Fat28.1 g
of which saturates17.5 g
Carbohydrate84.4 g
of which sugars18.2 g
Dietary Fibre25.3 g
Protein63.3 g
Sodium2023 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, boil the kettle. • Finely chop garlic. • Tear kale leaves from the stems then discard stems. • Trim and halve green beans. • Drain half the chickpeas. • Cut chicken breast into 2cm chunks.

3
3

• In a medium heatproof bowl, add couscous and half the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.

4
4

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic, chermoula spice blend and kale and cook, until fragrant, 1 minute

5
5

• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through cooked chicken, roasted sweet potato and kale until wilted, 1 minute. Season with pepper.

6
6

• Divide couscous between bowls. Top with chermoula chicken and tomato chickpea stew. • Sprinkle over flaked almonds and chilli flakes (if using) to serve. Enjoy!

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