Spiced Honey-Glazed Chicken
with Roast Veggie Couscous Salad & Yoghurt
- Gluten
- Wheat
- Milk
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants, carrot and sweet potato in the couscous, to the succulent honey-glazed chicken and fresh Greek-style yoghurt, there’s so much to love in this meal tonight!
Ingredients
1
sweet potato
1 packet
chicken thigh
1 sachet
paprika spice blend
½
carrot
1 packet
garlic paste
1 sachet
currants
(May be present: Gluten, Wheat, Milk, Soy)
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat)
1 tsp
honey
20 g
butter
(Contains: Milk)
¾ cup
water
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.
• Meanwhile, in a large bowl, combine the plain flour, paprika spice blend and the salt. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes, add the honey, turning chicken to coat.
• While chicken is cooking, grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water, the salt and currants. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves.
• To saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad and chicken between bowls. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty combination of spiced honey-glazed chicken and veggie couscous, though some found it a bit sweet.
- Ease of prep: Most found it simple to make, with clear instructions, though a few mentioned it was slightly fiddly.
- Suggestions: Several recommended adding feta, flaked almonds, or a squeeze of lime to boost flavour. Some preferred chicken thighs for juiciness.
- Portions: A few customers wished for more chicken or vegetables, particularly sweet potato, to balance the meal.
- Leftovers: Some enjoyed it as next-day leftovers, with one even taking it camping successfully.
