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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
Allergens:GlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

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

currants

1 packet

couscous

(ContainsGluten)

1 bag

baby spinach leaves

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

plain flour

(ContainsGluten)

¼ tsp

salt

1 sachet

honey

20 g

butter

(ContainsMilk)

¾ cup

water

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!

6

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.