Quick Moroccan Chicken & Garlic Yoghurt
with Gourmet Garden Parsley & Carrot Wholemeal Couscous
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
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 packet
chicken breast
1 sachet
chermoula spice blend
1
carrot
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½ packet
lightly dried parsley
1
apple
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
½ packet
spinach & rocket mix
Not included in your delivery
olive oil
2 tbs
honey
20 g
butter
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Set your 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, the salt 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.
• 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.
• 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.
• Slice chicken. • Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed chicken. • Serve with a dollop of garlic yoghurt. Enjoy!