Chermoula Baked Chicken Breast
with Roasted Aubergine, Harissa Rice and Parsley Yoghurt
This delicious Chermoula Baked Chicken Breast has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 war 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.
Ingredients
2 unit(s)
Garlic Clove
100 grams
Basmati Rice
10 grams
Chicken Stock Paste
1 unit(s)
Aubergine
(May contain Celery)
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Chicken Breasts
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Red Chilli
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
200 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.
Once hot, add the garlic and cook for 30 secs. Stir in the rice until coated, 1 min. Add the water for the rice (see pantry for amount) and the chicken stock paste. Bring to the boil, then turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Meanwhile, in a medium bowl, add the chicken breasts and remaining chermoula spice mix. Drizzle with oil, season with salt and pepper, then rub to coat. 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 into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
While the chicken roasts, roughly chop the parsley (stalks and all).
Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
In a small bowl, combine the yoghurt and half the parsley.
When everything's ready, fluff up the rice with a fork and stir through the harissa paste and remaining parsley. Slice the chicken into 1cm slices.
Share the rice between your bowls.
Top with the roasted aubergine and chicken.
Drizzle over the parsley yoghurt. Sprinkle with the chilli to finish (add less if you'd prefer things milder).
Enjoy!
