One-Pan Tandoori Chicken & Veggie Couscous
with Cucumber Raita & Flaked Almonds- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This tandoori paste is the talk of the town so when we coat juicy chicken in it and place it on a bed of veggie couscous, you'll be coming back for seconds (and thirds!). *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
cucumber
1 packet
chicken breast
1 packet
tandoori paste
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains: Milk;)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid or foil, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori chicken & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!
