Easy Moroccan Chicken & Garlic Yoghurt
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Easy Moroccan Chicken & Garlic Yoghurt

Easy Moroccan Chicken & Garlic Yoghurt

with Carrot Couscous

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh pear salad and that’s your weeknight dinner sorted!

This recipe is under 650kcal per serving.

Tags:
Air Fryer Friendly
•Over 30g protein
•Calorie Smart
Allergens:
Milk
•Gluten
•Wheat

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 Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 sachet

chermoula spice blend

1

carrot

1 sachet

vegetable stock powder

1 packet

couscous

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

1

pear

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

½ packet

spinach & rocket mix

Not included in your delivery

olive oil

2 tablespoon (tbsp)

honey

20 g

butter

(Contains Milk;)

¾ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2612 kJ
Calories624 kcal
Fat19.2 g
of which saturates8.3 g
Carbohydrate63.2 g
of which sugars26.6 g
Dietary Fibre7.3 g
Protein46.3 g
Sodium1292 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer
•Large Non-Stick Pan
•Medium Pan
•Lid

Instructions

1
1

• Set air fryer to 200°C. • Place your hand flat on top of each chicken breast, slicing through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, gently turning to coat. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.

TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

2
2

• Meanwhile, grate carrot. • 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 the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.

3
3

• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.

4
4

• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Slice chicken. • Divide carrot couscous and salad between bowls. • Top with Moroccan chicken. • Serve with a dollop of garlic yoghurt. Enjoy!