Chermoula-Honey Chicken

Name: Chermoula-Honey Chicken with Zesty Salsa, Garlic Rice & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Basmati Rice; 1 sachet Chermoula Spice Blend; 2 Garlic; 330 g Chicken Thigh; 1 packet Parsley; 1 Tomato; 1 Lime; 1 Cucumber; 1 drizzle olive oil; 20 g butter; 1.5 cup water (for the rice); 1 tbs honey; 1 tbs water (for the glaze)

with Zesty Salsa, Garlic Rice & Almonds

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In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.

Allergens:

Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

1 sachet

Chermoula Spice Blend

(May be present: Soja.)

Garlic

330 g

Chicken Thigh

1 packet

Parsley

Tomato

Lime

Cucumber

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

1 tbs

honey

1 tbs

water (for the glaze)

Nutritional Values

Calories653 kcal

Energy (kJ)2730 kJ

Fat22.4 g

of which saturates9.3 g

Carbohydrate74 g

of which sugars14.7 g

Dietary Fibre7.7 g

Protein37.1 g

Sodium481 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside. • In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add honey glaze, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!