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

Moroccan Honey-Glazed Chicken & Haloumi

with Roast Veggie Couscous Salad & Mint Yoghurt

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

Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

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 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Mint

330 g

Chicken Breast

1 packet

Couscous

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

1 packet

Haloumi

(Contains: Milk;)

1 sachet

Chicken Stock Pot

2

Garlic

1 packet

Baby Spinach Leaves

1

Carrot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Sweet Potato

Not included in your delivery

1 tsp

flour

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

¾ cup

water

1 drizzle

olive oil

1 tsp

honey

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories851 kcal
Energy (kJ)3560 kJ
Fat40 g
of which saturates22.2 g
Carbohydrate57.5 g
of which sugars16.1 g
Dietary Fibre6.9 g
Protein64.7 g
Sodium1670 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan
Baking Paper

Cooking Steps

Roast the sweet potato
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.

Cook the chicken
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 and chermoula spice blend. 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 minute, add the honey, turning chicken to coat.

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

Make the carrot couscous
3

• While chicken is cooking, grate carrot (see ingredients). Finely chop garlic.
• 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 and cook until fragrant, 1 minute.
• Add the water and chicken stock pot. 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.

Prep the yoghurt
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.

Finish the couscous
5

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

Finish & serve
6

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

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