Chermoula Baked Chicken Thighs

Name: Chermoula Baked Chicken Thighs with Roasted Aubergine, Harissa Rice and Parsley Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 unit(s) Garlic Clove**; 100 grams Basmati Rice; 10 grams Chicken Stock Paste; 1 unit(s) Aubergine**; 1 sachet(s) Chermoula Spice Mix; 3 unit(s) British Chicken Thighs**; 1 bunch(es) Flat Leaf Parsley**; ½ unit(s) Red Chilli**; 75 grams Low Fat Natural Yoghurt**; 50 grams Harissa Paste; 200 milliliter(s) Water for the Rice

with Roasted Aubergine, Harissa Rice and Parsley Yoghurt

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These delicious Chermoula Baked Chicken Thighs have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Spicy

•High Protein

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

100 grams

Basmati Rice

10 grams

Chicken Stock Paste

1 unit(s)

Aubergine**

1 sachet(s)

Chermoula Spice Mix

3 unit(s)

British Chicken Thighs**

1 bunch(es)

Flat Leaf Parsley**

½ unit(s)

Red Chilli**

75 grams

Low Fat Natural Yoghurt**

50 grams

Harissa Paste

Not included in your delivery

200 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2651 kJ

Energy (kcal)634 kcal

Fat29.2 g

of which saturates6.9 g

Carbohydrate60 g

of which sugars9.7 g

Protein40.9 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Baking Tray

•Medium Bowl

•Small Bowl

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. Cook for 30 secs. Stir in the rice until coated, 1 min. Add the water for the rice (see pantry for amount) and chicken stock paste. Bring to the boil, then turn the heat down to medium and cover with a 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 and 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 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.

Lay the chicken thighs onto a baking tray.

Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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 roasted chicken into 1cm thick slices.