Moroccan Honey-Glazed Haloumi & Chicken
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Moroccan Honey-Glazed Haloumi & Chicken

Moroccan Honey-Glazed Haloumi & Chicken

with Roast Veggie Couscous Salad & Yoghurt

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

Allergens:
Gluten
•Wheat
•Milk

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 packet

chicken breast

1 sachet

ras el hanout

½

carrot

1 packet

garlic paste

1 sachet

chicken-style stock powder

1 packet

currants

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

1 packet

couscous

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

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

haloumi

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten;)

¼ tsp

salt

1 tsp

honey

20 g

butter

¾ cup

water

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Nutritional Values

Energy (kJ)3783 kJ
Calories904 kcal
Fat41.1 g
of which saturates23.1 g
Carbohydrate63.5 g
of which sugars22.1 g
Dietary Fibre7.4 g
Protein65 g
Sodium2219 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan
•Medium Pan
•Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly.

2
2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the plain flour, ras el hanout and the salt. Add chicken steaks, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes, add the honey, turning chicken to coat.

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

3
3

• While chicken is cooking, grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, chicken-style stock powder and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

4
4

• While the couscous is cooking, roughly chop baby spinach leaves. Drain haloumi. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.

5
5

• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and baby spinach.

6
6

• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad between bowls. Top with chicken and haloumi. • Serve with a dollop of Greek-style yoghurt to serve. Enjoy!