North Indian-Spiced Chicken Breast
with Carrot Couscous & Almonds
- Milk
- Celery
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Baby Spinach Leaves
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Peeled & Chopped Pumpkin
330 g
Chicken Breast
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Mint
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. • Place chopped carrot and peeled & chopped 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 baby spinach leaves. • Pick and finely slice mint leaves.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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 drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• Return saucepan to medium-high heat with the butter. Cook grated carrot 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 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 carrot couscous between bowls. Top with chicken. • Dollop over Greek-style yoghurt. Sprinkle with slivered almonds to serve. Enjoy!
