Moroccan Spiced Chicken
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Moroccan Spiced Chicken

Moroccan Spiced Chicken

with Lentil Rice & Cucumber Yoghurt

Lentil rice – trust us, it’s a revelation! Here we’ve added spiced chicken, cherry tomatoes and roasted almonds for crunch. Don’t forget the dollop of cucumber yoghurt – it turns into the perfect sauce to bring it all together.

Tags:
Low Calorie
Allergens:
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

1 unit

beetroot

1 unit

brown onion

2 clove

garlic

1 packet

basmati rice

1 unit

cucumber

1 packet

Greek-style yoghurt

(Contains Milk;)

½ punnet

cherry tomatoes

1 bag

parsley

½ tin

lentils

1 packet

chicken tenderloins

1 sachet

ras el hanout

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)2290 kJ
Calories0 kcal
Fat13.2 g
of which saturates4.1 g
Carbohydrate50 g
of which sugars12.8 g
Dietary Fibre0 g
Protein50.5 g
Cholesterol0 mg
Sodium396 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Baking Paper
Large Non-Stick Pan
Lid
Medium Pan

Instructions

ROAST THE BEETROOT
1

Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot (unpeeled) into 1cm cubes. Slice the brown onion into 2cm wedges. Place the beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

Cook the rice
2

While the beetroot is cooking, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
3

While the rice is cooking, grate the cucumber (or finely chop if you prefer!). In a small bowl, combine the cucumber and Greek yoghurt. Season to taste with salt and pepper. Halve the cherry tomatoes (see ingredients list). Roughly chop the parsley. Place the cherry tomatoes and parsley in a bowl. Drizzle with olive oil, season with salt and pepper and toss to combine. Drain and rinse the lentils (see ingredients list).

Cook the chicken
4

Chop the chicken tenderloins into bite-sized pieces and place in a bowl with the ras el hanout. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning, until browned and cooked through, 4-5 minutes. Transfer to a plate and set aside to rest.

TIP: The chicken will char a little in the pan, this adds to the smokey flavour!

Bring it all together
5

Stir the roasted beetroot and onion and the lentils through the rice. Roughly chop the roasted almonds.

Finish and serve
6

Divide the lentil rice between bowls. Top with the spiced chicken, cherry tomatoes and cucumber yoghurt. Sprinkle over the roasted almonds.

TIP: For the low-calorie option, serve with 1/2 the rice and omit the cucumber yoghurt.