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Spiced Honey-Glazed Chicken
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Spiced Honey-Glazed Chicken

Spiced Honey-Glazed Chicken

with Roast Veggie Couscous Salad & Yoghurt

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!

Tags:
Over 30g protein
Allergens:
Gluten
Wheat
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 Time30 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 packet

chicken thigh

1 sachet

paprika spice blend

½

carrot

1 packet

garlic paste

1 sachet

currants

1 packet

couscous

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

1 tsp

plain flour

1 tsp

honey

20 g

butter

¾ cup

water

¼ tsp

salt

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Nutritional Values

Energy (kJ)2732 kJ
Calories652 kcal
Fat26.3 g
of which saturates10.4 g
Carbohydrate61.2 g
of which sugars20.4 g
Dietary Fibre7.3 g
Protein41.3 g
Sodium1094 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• While the couscous is cooking, roughly chop baby spinach leaves.

5
5

• To saucepan with the carrot couscous, stir through the slightly cooled roasted veggies and baby spinach.

6
6

• 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!

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