Easy Double Chermoula-Honey Chicken

Name: Easy Double Chermoula-Honey Chicken with Zesty Salsa & Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Cucumber; 660 g Chicken Thigh; 1 sachet Chermoula Spice Blend; 1 packet Basmati Rice; 2 Garlic; 1 packet Parsley; 1 Lime; 1 Tomato; 1 drizzle olive oil; 1 g butter; 1 honey

with Zesty Salsa & Garlic Rice

Get up to $200 off!

Team lime zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula chicken, whip up a refreshing salsa, then serve over fluffy garlic rice to soak up the deliciousness.

Tags:

Calorie Smart

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 Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

660 g

Chicken Thigh

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Basmati Rice

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

Garlic

1 packet

Parsley

Lime

Tomato

Not included in your delivery

1 drizzle

olive oil

1 g

butter

(Contains: Milk;)

honey

Nutritional Values

Energy (kJ)3604 kJ

Calories861 kcal

Fat32 g

of which saturates12.2 g

Carbohydrate72.8 g

of which sugars12 g

Dietary Fibre11.9 g

Protein68.2 g

Sodium733 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the 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!