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Chermoula and Yoghurt Marinated Chicken

Chermoula and Yoghurt Marinated Chicken

with Courgette Rice and Lemon Yoghurt

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When our chef André visited Marrakech, he adored the bustling night markets and the way they come alive when the sun sets. The stalls are just packed with the freshest, most seductively-spiced food for miles around. He ate the best chargrilled chicken of his life there and his memory of it inspired this dish. We hope you love it as much as he did!

Tags:QuickNo Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Chicken Thigh

1 tsp

Chermoula Spice Mix

1 pot(s)

Greek Style Natural Yoghurt


½ unit(s)


1 unit(s)


1 clove

Garlic Clove

½ bunch(es)


½ unit(s)


150 grams

Basmati Rice

½ pot(s)

Chicken Stock Pot

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Energy (kcal)700 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate72 g
of which sugars10.0 g
Protein62 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Small Bowl
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Put the chicken thigh in a mixing bowl with the chermoula spice mix, half the natural yoghurt, a pinch of salt and a good grind of black pepper. Massage the chicken until it is well coated. TIP: Remember to wash your hands after handling raw meat!


Halve, peel and chop the onion into ½cm pieces. Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Zest the lemon. Mix a pinch of lemon zest through the remaining yoghurt in a small bowl.


Heat a splash of oil in a large saucepan on medium heat. Cook the onion until soft, 5 mins. Add the garlic and coriander stalks. Stir in the basmati rice making sure it is coated in the oil. Preheat your grill to its highest setting.


Add the water (amount specified in the ingredient list) to the pan, along with the chicken stock pot and courgette. Bring to the boil. Stir to dissolve the stock pot, then reduce the heat to a simmer and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.


Meanwhile, put the marinated chicken on a foil-lined baking tray. Pop it under your grill for 16-18 mins. TIP: You want the yoghurt marinade to scorch, so don’t be tempted to turn the grill down. It’s all about flavour! Turn the chicken halfway through cooking. TIP: The chicken is cooked when it is no longer pink in the middle.


Once the rice is ready, stir through the coriander leaves and a squeeze of lemon juice. Taste and add salt, black pepper and more lemon juice if you feel it needs it. Cut the chicken into 1cm thick strips and serve on top of the courgette rice. For a finishing touch, add dollops of lemon yoghurt. Enjoy!