Chermoula Baked Chicken Thighs
with Roasted Aubergine, Harissa Rice and Yoghurt
Designed by our chefs for a balanced lifestyle, these Chermoula Baked Chicken Thighs are a Middle Eastern inspired bowl of flavour. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
100 grams
Basmati Rice
10 grams
Chicken Stock Paste
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 sachet(s)
Chermoula Spice Mix
3 unit(s)
British Chicken Thighs
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Spring Onion
50 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
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. 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, lay the chicken thighs on a baking tray, drizzle with oil and season with salt and pepper.
Sprinkle over the remaining chermoula spice mix. Season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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).
Trim and thinly slice the spring onion.
When everything's ready, fluff up the rice with a fork and stir through the harissa paste and half the parsley. Slice the roasted chicken into 1cm thick slices.
Share the harissa rice between your bowls and top with the roasted aubergine and chicken.
Drizzle over the yoghurt and sprinkle on the spring onion and remaining parsley.
Serve the rocket on the side, drizzling a little olive oil over the leaves to finish.
Enjoy!
