North Indian-Spiced Chicken

Name: North Indian-Spiced Chicken with Veggie Couscous & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt; 1 packet Couscous; 1 packet Baby Spinach Leaves; 1 Pumpkin; 2 Garlic; Vegetable Stock Pot; 330 g Chicken Thigh; 1 packet Mint; 1 packet Flaked Almonds; 1 drizzle olive oil; 10 g butter; ¾ cup water

with Veggie Couscous & Almonds

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They say variety is the spice of life, so we’ve combined succulent chicken and spinach couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some flaked 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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

1 packet

Couscous

1 packet

Baby Spinach Leaves

Pumpkin

Garlic

Vegetable Stock Pot

330 g

Chicken Thigh

1 packet

Mint

1 packet

Flaked Almonds

Not included in your delivery

1 drizzle

olive oil

10 g

butter

¾ cup

water

Nutritional Values

Calories615 kcal

Energy (kJ)2570 kJ

Fat24.4 g

of which saturates7.9 g

Carbohydrate54.1 g

of which sugars16 g

Dietary Fibre8 g

Protein43.8 g

Sodium605 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into bite-sized chunks. Add 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. • Roughly chop baby spinach leaves. • Pick and finely slice mint leaves.

• In a medium bowl, combine a generous pinch of salt and a drizzle of olive oil. • Add chicken thigh, tossing 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. In the last 2 minutes of cook time, add mild North Indian spice blend and stir to combine. • 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 with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken stock. Bring to the boil, then add 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 baby spinach, roasted veggies and mint.

• Slice North Indian-spiced chicken. • Divide couscous between bowls. Top with chicken. • Dollop over Greek-style yoghurt. Sprinkle with slivered almonds to serve. Enjoy!