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Spiced Chicken with Tahini Yoghurt

Spiced Chicken with Tahini Yoghurt

& Couscous Salad

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This delicious chicken recipe is an ode to the Middle East; a culinary playground full of sesame, citrus and spice! Perfectly cooked chicken doused in nutty tahini and a lemony sumac dressing is the stuff your dreams are made of - yum!

Allergens:MilkSesameGluten

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

½ sachet

sumac

1

lemon

2 fillet

free range chicken breast

1 tub

Greek-style yoghurt

(ContainsMilk)

1 tbs

tahini

(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

½

red onion

1 packet

green beans

1 packet

couscous

(ContainsGluten)

1 bunch

mint

1

long red chilli

Not included in your delivery

1 tbs

olive oil

½ cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat23.6 g
of which saturates5.9 g
Carbohydrate52.2 g
of which sugars10.5 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium205 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Chopping board
Whisk
Small Bowl
Aluminum Foil
Large Bowl
Pan
Bowl
Cling Wrap
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic, and zest and juice the lemon. Slice the red onion, trim the green beans, and finely chop the mint and long red chilli (deseeded).

2

In a medium bowl, whisk together the garlic, sumac, half of the lemon juice and half of the olive oil until well combined. Add the chicken breast fillets and turn to coat well in the marinade. Set aside for 10 minutes to marinate.

3

Meanwhile, combine the Greek yoghurt, tahini, remaining lemon juice and a pinch of the lemon zest (discard the rest) in a small bowl. Season to taste with salt and pepper and set aside.

4

Heat the remaining olive oil in an ovenproof frying pan. Add the red onion and green beans. Cook, stirring, for 3 minutes or until the onion is soft and the beans are tender. Remove from pan, set aside in a large bowl and cover with foil.

5

Heat a dash of oil in the same ovenproof frying pan over a medium high heat. Add the chicken and cook for 2 minutes on each side and then transfer to the oven for 8-10 minutes or until cooked through.

6

While the chicken is cooking prepare the couscous. Place the couscous in a medium bowl and pour over the boiling water. Immediately cover the bowl with cling wrap and set aside for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the onion and bean mixture and season to taste with salt and pepper.

7

To serve, divide the couscous and chicken between plates. Top the chicken with a good smear of the tahini yoghurt and garnish with the mint and long red chilli.