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Chermoula and Yoghurt Marinated Chicken

Chermoula and Yoghurt Marinated Chicken

with Zesty Courgette Pilaf

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3.6 / 4 Ratingout of 2541 ratings
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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. They’re just packed with the freshest most seductively well-spiced food for miles around. That perfect memory of deep, rich, chargrilled chicken is the inspiration for his chermoula and yogurt spiced chicken, with his zesty courgette pilaf.

Tags:Not Suitable for CoeliacsHealthySpicy
Allergens:Milk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tsp

Chermoula Spice

1 pot(s)

Natural Yoghurt

(ContainsMilk)

½ unit(s)

Onion

1 unit(s)

Courgette

1 unit(s)

Garlic Clove

5 tbsp

Coriander

1 unit(s)

Basmati Rice

1 unit(s)

Chicken Stock Pot

½ unit(s)

Lemon

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2418.3520000000003 kJ
Energy (kcal)578 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate83 g
Protein39 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Knife
Saucepan
Baking Tray
Grater
Plate
Instructionsarrow up iconarrow up icon
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Marinate the chicken
Marinate the chicken
1

Your first job is to marinate the chicken. The longer the better is the rule with marinating! In a bowl, mix the chicken with the chermoula spice mix, half the yoghurt, 1/4 tsp of salt and a good grind of pepper. Make sure the chicken is well coated and put back in the fridge.

Slice the courgette
Slice the courgette
2

Peel and cut the onion in half through the root and chop half into small chunks (½cm is ideal!). Chop the top and bottom off the courgette and cut in half lengthways. Cut each half into three long strips and then chop at 1cm intervals to create small chunks. Peel the garlic and chop finely (use a garlic press if you have one!). Tear off the leaves from the coriander and chop the stalks as small as you can. Keep the leaves for later.

Add the rice
Add the rice
3

Heat a saucepan over medium heat and add 1 tbsp of oil. Cook the onion for 5 mins or until softened. Add the chopped garlic,coriander stalks and the courgette. Season with ¼ tsp of salt and a good grind of black pepper. Stir in the basmati rice and make sure the rice is coated with all the flavours in the pan.

4

Pour in 350ml of cold water with the chicken stock pot and bring to the boil. Once boiling, reduce the heat to a simmer, put a lid on the pan and cook for 10 mins. Finish the rice dish by removing the pan from the heat (lid still on!) and leave to continue cooking in its own steam, for a further 10 mins.

Grill the chicken
Grill the chicken
5

As the rice cooks, pre-heat your grill to its highest setting. Put the chicken on a baking tray and cook it for 15 mins. Tip:You want the yogurt marinade to scorch, so don’t be tempted to turn the grill down. It’s all about flavour! Turn the chicken after 7 mins and cook for another 7 mins or until the centre is no longer pink.

6

Chop the coriander leaves and zest and juice half the lemon whilst the rice and chicken do their thing. Mix the lemon zest through the remaining yoghurt and keep to one side.

7

Once the rice is ready, stir in the coriander leaves and half the lemon juice. Taste and add more salt if needed and more lemon if you feel it needs a bit more zing!

8

Cut the chicken into ½cm strips and serve on top of a bed of rice. Finish with dollops of the lemony yoghurt and enjoy!