Moroccan Honey-Glazed Chicken
with Carrot Couscous, Garlic Yoghurt & Salad
There's no need to seek out and measure a bunch of spices when you have our ras el hanout spice blend handy; brimming with the best Moroccan-inspired spices (think coriander, paprika, cumin, cinnamon, and then some), it really elevates tonight's chicken dinner.
This recipe is under 650kcal per serving.
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.
Ingredients
1
carrot
1 packet
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;)
1 packet
chicken breast
1 sachet
ras el hanout
1 packet
spinach & rocket mix
Not included in your delivery
olive oil
20 g
butter
¾ cup
water
¼ tsp
salt
2 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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. Cover to keep warm.
• Meanwhile, thinly slice pear 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, then set aside.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add chicken, gently turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. In the last minute, add the honey, gently turning chicken to coat. Transfer to a plate to rest. • While the chicken is cooking, combine pear, mixed salad leaves and a drizzle of olive oil and the white wine vinegar in a second medium bowl. Season to taste.
• Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed chicken. • Serve with a dollop of garlic yoghurt. Enjoy!