topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula-Honey Chicken

Chermoula-Honey Chicken

with Zesty Salsa, Garlic Rice & Almonds

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.

Tags:
Over 30g protein
Allergens:
Milk
•Almond

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 Time
DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

basmati rice

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

½

lime

1 sachet

chermoula spice blend

1 packet

chicken thigh

1

cucumber

1

tomato

1 packet

flaked almonds

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

1 bag

parsley

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk;)

1 tbs

honey

1.5 cup

water (for the rice)

1 tbs

water (for the glaze)

sideBannerName

Nutritional Values

Energy (kJ)2900 kJ
Fat25.7 g
of which saturates9 g
Carbohydrate73.4 g
of which sugars11.5 g
Protein38.4 g
Sodium1039 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, zest lime to get a pinch, then slice into wedges. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). Set aside.

3
3

• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. • Add chicken thigh, turning to coat.

4
4

• 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. • In the last minute, add honey glaze, turning chicken to coat. Cook until bubbling, 1-2 minutes.

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

5
5

• Meanwhile, finely chop cucumber and tomato. Transfer to a second medium bowl. • Add a squeeze of lime juice and a drizzle of olive oil. Season, then toss to combine.

6
6

• Thinly slice chicken. • Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Sprinkle with flaked almonds and torn parsley leaves. • Serve with any remaining lime wedges. Enjoy!