with Roasted Carrots, Tenderstem® Broccoli and Yoghurt Drizzle
This Herby Chicken Thighs and Chermoula Couscous is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Carrot
2 unit(s)
Tenderstem® Broccoli
80 grams
Garlic Clove
2 unit(s)
Roasted Spice and Herb Blend
1 sachet(s)
British Chicken Thighs
3 unit(s)
Chermoula Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Couscous
120 grams
Sun-Dried Tomato Paste
25 grams
Low Fat Natural Yoghurt
75 grams
Wild Rocket
20 grams
Water for the Couscous
200 milliliter(s)
Honey
0.5 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through and add the Tenderstem® broccoli to the tray for the remaining cook time.
Meanwhile, peel and grate the garlic (or use a garlic press).
Sprinkle the roasted spice and herb blend over both sides of the chicken thighs and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.
While the chicken fries, heat a drizzle of oil in a large saucepan (with a tight-fitting lid) on medium heat.
Once hot, add the garlic and chermoula spice mix (add less if you'd prefer things milder). Fry for 30 secs, then add the couscous and stir until coated, 1 min.
Add the chicken stock paste and water for the couscous (see pantry for amount). Stir to combine and bring to the boil.
Pop a lid on the pan and leave to the side, off the heat, for 8-10 mins, or until ready to serve.
Once the chicken is cooked, remove the pan from the heat.
Drizzle over the honey (see pantry for amount) and add a knob of butter if you have any.
Turn the chicken so it is nicely glazed. Set aside to rest for a few mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Fluff up the couscous with a fork. Stir through the sun-dried tomato paste and roasted carrots.
Once rested, transfer the chicken to a board and slice widthways into 1cm slices (keep any remaining juices from the chicken pan).
Share the couscous, carrots and Tenderstem® broccoli between your bowls and top with the herby chicken.
Spoon any remaining juices from the pan over the chicken, then drizzle the yoghurt over everything.
Serve the rocket alongside, drizzled with a little olive oil.
Enjoy!
2710
kJ
Energy (kJ)
648
kcal
Energy (kcal)
24.7
g
Fat
6.9
g
of which saturates
63.3
g
Carbohydrate
15
g
of which sugars
45.5
g
Protein
2.15
g
Salt
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Roasted Carrots and Greek Yoghurt Drizzle
with Green Beans, Couscous and Tomato Salsa