Chermoula Baked Chicken Thighs
with Roasted Aubergine, Harissa Rice and Parsley Yoghurt
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
1 unit(s)
Aubergine
(May contain Celery)
100 grams
Basmati Rice
10 grams
Chicken Stock Paste
1 sachet(s)
Chermoula Spice Mix
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Red Chilli
3 unit(s)
British Chicken Thighs
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).
Trim the aubergine, then cut into roughly 1cm pieces.
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount).
When the oil is 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).
While the rice cooks, pop the aubergine onto a large baking tray.
Drizzle with oil, sprinkle over half the chermoula spice mix, 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 soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, roughly chop the parsley (stalks and all).
Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
In a medium bowl, add the chicken and remaining chermoula spice mix. Drizzle with oil, season with salt and pepper, then rub to coat.
Lay the chicken thighs flat onto a baking tray. Roast on the middle shelf of your oven until browned and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken roasts, in a small bowl, combine the yoghurt and half the parsley.
When everything's ready, slice the chicken into 1cm slices. Fluff up the rice with a fork and stir through the harissa paste and remaining parsley. Share 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!
