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Middle Eastern Roast Chicken & Flatbreads
Middle Eastern Roast Chicken & Flatbreads

Middle Eastern Roast Chicken & Flatbreads

with Fries, Pickled Radish & Cucumber Salsa

Oozing with all of our favourite Middle-Eastern flavours, this roast chicken and chips combo will be worth the wait. While they are crisping up in the oven, take charge of prepping the salsa and the flatbreads and you'll be ready to dive into this meal as soon as the timer goes off!

Allergens:
Milk
•Eggs
•Sesame
•Gluten
•Wheat
•Soy

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

half chicken

1 sachet

ras el hanout

¼ sachet

dried oregano

2

potato

2

Red Radish

1

tomato

1

cucumber

1 bag

parsley

1 packet

Garlic Sauce

(Contains: Milk, Eggs, Sesame;)

1 packet

Fetta Cubes

(Contains: Milk;)

4

flatbread

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

1 sachet

Chicken Salt

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

1 packet

babaganoush

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

Not included in your delivery

olive oil

¼ tsp

salt

¼ cup

white wine vinegar

1 tbs

honey

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)5580 kJ
Fat75.1 g
of which saturates22.3 g
Carbohydrate71.3 g
of which sugars14.8 g
Protein90.4 g
Sodium1876 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine half chicken, ras el hanout, dried oregano (see ingredients), the salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Sear chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and roast until cooked through, 25-30 minutes.

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

2
2

• Meanwhile, cut potato into fries. • Place fries on a second lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

3
3

• Meanwhile, thinly slice red radish. • In a second medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to pickling liquid. Add enough water to just cover radish. Set aside. • Roughly chop tomato, cucumber and parsley. • In another medium bowl, combine tomato, cucumber, parsley, a splash of pickling liquid and a drizzle of olive oil.

TIP: Slicing the radish very thinly helps it pickle faster!

4
4

• In a small heatproof bowl, add the honey and butter and microwave in 10 second bursts, until melted. Stir to combine. • When chicken has 5 minutes remaining, remove from oven and brush over honey butter. Roast until browned. Set aside to rest, 5-10 minutes. • Meanwhile, in a small bowl, add garlic sauce and fetta. Mash to combine. • Drain pickled radish and add to bowl with cucumber. Toss to combine. Season.

5
5

• Drizzle (or brush) each flatbread with olive oil. Wipe out frying pan and return to medium-high heat. • Cook flatbreads in batches, until golden and warmed through, 1-2 minutes each side.

6
6

• To tray with fries, sprinkle over chicken salt and toss to combine. • Carve chicken in half. • Bring Middle Eastern roast chicken, flatbreads, fries and pickled radish and cucumber salsa to the table. • Serve with babaganoush and garlic-fetta sauce. Enjoy!

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