Mild North Indian Chicken and Carrot Couscous
with Currants and Slivered Almonds
They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just add some sweet currants for an explosion of colour and flavour.
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
carrot
1 packet
Peeled & Chopped Pumpkin
2 clove
garlic
1 bag
baby spinach leaves
1 bunch
mint
½
lemon
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
currants
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken thigh
Not included in your delivery
olive oil
10 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut 1/2 the carrot into small chunks. Place the carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 15-20 minutes.
While the veggies are roasting, finely chop the garlic. Grate the remaining carrot. Roughly chop the baby spinach leaves. Pick and finely slice the mint. Zest the lemon to get a good pinch and cut into wedges. Combine the chicken thigh, mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil in a medium bowl. In a small bowl, combine the Greek-style yoghurt with a squeeze of lemon juice.
Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 3-4 minutes. Transfer to a small bowl.
Heat a medium saucepan over a medium heat with a generous drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate. TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!
Return the saucepan to a medium-high heat and melt the butter. Cook the garlic until fragrant, 1 minute. Add the water, grated carrot, currants and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the roast veggies, baby spinach, the mint and the lemon zest.
Slice the chicken. Divide the carrot couscous between bowls and top with the mild North Indian chicken and lemon yoghurt. Sprinkle over the toasted almonds.
