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. Don't forget the fresh mint garnish, it really makes all the flavours sing!
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
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1
tomato
2 clove
garlic
1 packet
chicken breast
1 sachet
ras el hanout
1 bag
mixed salad leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. 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 couscous, the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and vegetable stock powder. 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, roughly chop tomato. Set aside. • 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 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, turning to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. In the last minute, add the honey, turning chicken to coat. Transfer to a plate to rest.
• While the chicken is cooking, combine tomato, 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!