HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Honey Glazed Chicken
Moroccan Honey-Glazed Chicken

Moroccan Honey-Glazed Chicken

with Jewelled Carrot Couscous & Mint Yoghurt

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Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the couscous, to the succulent honey-glazed chicken and mint yoghurt, there’s so much to love in this meal tonight!

Tags:Kid Friendly

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 packet

peeled & chopped pumpkin

1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 packet

chicken thigh

1 cube

chicken stock

1 packet


1 packet



1 bag

baby spinach leaves

1 bunch


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tsp

plain flour


¼ tsp


1 sachet


20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2806 kJ
Fat25.4 g
of which saturates10.4 g
Carbohydrate62.4 g
of which sugars28.1 g
Protein44.2 g
Cholesterol0 mg
Sodium905 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into wedges. Place the onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes. Set aside to cool a little.


While the veggies are roasting, combine the plain flour, ras el hanout and the salt in a large bowl. Add the chicken thigh and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the honey to the pan. Turn to coat the chicken.


While the chicken is cooking, grate the carrot (see ingredients). Finely chop the garlic. Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrotand cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water, chicken stock (1 cube for 2 people / 2 cubes for 4 people) and currants. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.


While the carrot couscous is cooking, roughly chop the baby spinach leaves. Pick and roughly chop the mint. In a small bowl, combine the Greek yoghurt and 1/2 of the mint. Season to taste.


In a large bowl, combine the carrot couscous, roasted veggies, baby spinach and remaining mint (reserve some for garnish). TIP: Add everything to the couscous pan to save washing up a bowl!


Slice the chicken thigh. Divide the roasted veggie couscous between bowls and top with the Moroccan honey-glazed chicken. Top with the mint yoghurt and garnish with the reserved mint.