North Indian-Spiced Chicken

Name: North Indian-Spiced Chicken with Wholemeal Carrot Couscous & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 carrot; 1 bag Peeled & Chopped Pumpkin; 2 clove garlic; 1 bag mixed leaves; 1 bag herbs; 1 packet chicken thigh; 10 g butter; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet wholemeal couscous; 1 packet slivered almonds; 1 sachet mild North Indian spice blend; 1 packet Greek-style yoghurt

with Wholemeal Carrot Couscous & Almonds

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They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some slivered almonds for added flavour and crunch.

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 bag

Peeled & Chopped Pumpkin

2 clove

garlic

1 bag

mixed leaves

1 bag

herbs

1 packet

chicken thigh

1 sachet

chicken-style stock powder

1 packet

wholemeal couscous

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

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

Energy (kJ)2743 kJ

Fat27.4 g

of which saturates7.5 g

Carbohydrate50.1 g

of which sugars16.8 g

Protein49.1 g

Sodium851 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. Place carrot and pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

Meanwhile, finely chop garlic. Grate remaining carrot. Roughly chop mixed leaves. Pick and thinly slice herb leaves.

In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat.

In a medium saucepan, heat a generous drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

Return saucepan to medium-high heat. Melt the butter, then add grated carrot and cook until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder. Bring to the boil, then add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all water is absorbed, 5 minutes. Fluff up with a fork, then stir through mixed leaves, roasted veggies and herbs.

Slice the chicken. Divide wholemeal carrot couscous between bowls. Top with North Indian-spiced chicken and a dollop of Greek-style yoghurt. Sprinkle with slivered almonds to serve.