Middle Eastern Roast Chicken & Flatbreads
with Sweet Potato Fries, Pickled Onion & 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!
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1 packet
half chicken
1 sachet
ras el hanout
½ sachet
dried oregano
2
sweet potato
1
red onion
1
tomato
1
cucumber
1 packet
parsley
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
Fetta Cubes
(Contains Milk;)
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Sesame, Soy. )
1 sachet
Chicken Salt
(Contains Soy;)
1 packet
babaganoush
(Contains Egg; 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
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, cut sweet potato into fries. • Place sweet potato 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 the sweet potato fries between two trays.
• Meanwhile, thinly slice red onion. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop tomato, cucumber and parsley. • In a second medium bowl, combine tomato, cucumber, parsley, a splash of pickling liquid and a drizzle of olive oil.
• 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 cubes. Mash to combine. • Drain pickled onion and add to bowl with cucumber salsa. Toss to combine. Season.
• 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.
• Sprinkle chicken salt over the tray with sweet potato fries and toss to combine. • Carve chicken in half. • Bring Middle Eastern roast chicken, flatbreads, sweet potato fries, pickled onion and cucumber salsa to the table. • Serve with babaganoush and garlic-fetta sauce. Enjoy!
