Chermoula Coconut Chicken & Cauliflower Rice

Name: Chermoula Coconut Chicken & Cauliflower Rice with Baby Spinach & Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 1 zucchini; 2 clove garlic; 1 packet chicken thigh; 1 packet cauliflower rice; 1 bag baby spinach leaves; 20 g butter; 1 sachet chermoula spice blend; 1 tin coconut milk; 1 sachet chicken-style stock powder; 1 packet flaked almonds

with Baby Spinach & Almonds

Get up to $200 off!

Our fluffy, pre-prepped cauli rice is the best alternative when you want to keep the carbs in check. Together with juicy chicken thigh chunks and crisp veggies, the creamy chermoula coconut sauce has the perfect base to soak all up!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Climate Superstar

Allergens:

Milk

•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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

zucchini

2 clove

garlic

1 packet

chicken thigh

1 packet

cauliflower rice

1 bag

baby spinach leaves

1 sachet

chermoula spice blend

(May be present: Soy.)

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)1950 kJ

Fat36 g

of which saturates22.6 g

Carbohydrate24.7 g

of which sugars12.6 g

Dietary Fibre8.6 g

Protein39.5 g

Sodium1155 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cauliflowerrice and cook, stirring, until softened, 2-4 minutes. • Add baby spinach leaves and the butter and cook until wilted and fragrant, 1-2 minutes. • Season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to medium, then add chermoula spice blend and cook until fragrant, 1 minute. • Add coconut milk, roasted veggies and chicken-style stock powder, stirring, and cook until slightly thickened, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.