Double Caribbean Chicken & Veggie Couscous
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Double Caribbean Chicken & Veggie Couscous

Double 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.

Allergens:
Gluten
•Wheat
•Egg

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Capsicum

1 tin

sweetcorn

1 packet

baby spinach leaves

1 sachet

mild Caribbean jerk seasoning

2 packet

chicken thigh

1 sachet

chicken-style stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

½

Long Chilli (Optional)

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

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Nutritional Values

Energy (kJ)3546 kJ
Calories848 kcal
Fat39.9 g
of which saturates7.4 g
Carbohydrate51.5 g
of which sugars12.6 g
Dietary Fibre5.3 g
Protein69.7 g
Sodium1482 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Medium Saucepan
•Lid

Cooking Steps

1
1

• Slice capsicum into thin strips. • Drain sweetcorn. • Roughly chop baby spinach leaves.

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. Add capsicum and cook, 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, 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 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 veggie couscous between bowls. Top with chicken. • Top with coconut sweet chilli mayo. Enjoy!