Moroccan Chicken & Roast Vegetable Stew

Name: Moroccan Chicken & Roast Vegetable Stew with Jewelled Couscous, Fetta & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Chermoula Spice Blend; 1 packet Currants; 1 sachet Paprika Spice Blend; 1 packet Couscous; 1 packet Baby Spinach Leaves; 330 g Chicken Thigh; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 packet Passata; 1 packet Roasted Veggie Mix; 1 sachet Chicken Stock Pot; 1 packet Fetta Cubes

with Jewelled Couscous, Fetta & Yoghurt

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Team golden roast veggies with a currant-studded couscous, for a light meal with a hearty feel. With double spiced chicken (chermoula and paprika) you'll have the perfect stew to pair with your jeweled couscous. Delish!

Allergens:

Gluten

•Hvede

•Milk

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soja.)

1 packet

Currants

(May be present: Glutenhaltiges Getreide, Latte, Soja, Weizen.)

1 sachet

Paprika Spice Blend

(May be present: Weizen, Glutenhaltiges Getreide, Soja.)

1 packet

Couscous

(Contains: Gluten, Hvede; May be present: Soja.)

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

1 packet

Passata

1 packet

Roasted Veggie Mix

1 sachet

Chicken Stock Pot

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories635 kcal

Energy (kJ)2660 kJ

Fat15.2 g

of which saturates5.8 g

Carbohydrate75 g

of which sugars24.7 g

Dietary Fibre10.1 g

Protein46.7 g

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place roast veg mix on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, boil the kettle. Place couscous, currants and chicken stock pot in a medium bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• While the couscous is cooking, cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Reduce heat to medium-low, add chermoula spice blend and paprika spice blend and cook until fragrant, 1 minute. • Add passata, the water (for the sauce), brown sugar and butter and simmer until sauce is slightly thickened, 4-5 minutes. Stir through roast veg and baby spinach leaves, until wilted, 1 minute. Season to taste.

• Divide currant couscous between bowls. Top with Moroccan chicken and roast vegetable stew. • Dollop over Greek-style yoghurt and crumble over fetta cubes. Tear over mint to serve. Enjoy!