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 and subtle tartness of the yoghurt, there’s so much to love in this meal tonight!
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.
1 packet
chicken thigh
1 sachet
ras el hanout
½
carrot
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 bag
baby spinach leaves
1
sweet potato
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1 tsp
honey
20 g
butter
(Contains Milk;)
¾ cup
water
• See 'air fryer tips' (below). Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • 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 slightly cool.
TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• In a large bowl, combine the plain flour, ras el hanout and the salt. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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.
• While the couscous is cooking, roughly chop baby spinach leaves.
• To the saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and the baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad between bowls. Top with chicken. • Serve with a dollop of Greek-style yoghurt. Enjoy!