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Chermoula Chicken

Chermoula Chicken

with Chorizo Lentils and Roasted Peppers

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Chermoula is one of the most delicious ways to cook just about anything; meat, fish or vegetables. It is a traditional North African marinade and you just can’t beat it. Here we’ve used it on some juicy chicken thighs and you won’t believe how little time it will take you to create such an explosion of flavours...HelloFresh magic!

Tags:Not Suitable for CoeliacsHealthyLactose Free

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Carrot

½ unit(s)

Onion

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

3 tbsp

Coriander

½ tbsp

Ras-el-Hanout

½ unit(s)

Lemon

4 unit(s)

Chicken Thigh

1 unit(s)

Chorizo

1 tin(s)

Organic Lentils

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2317.936 kJ
Energy (kcal)554 kcal
Fat17.0 g
of which saturates6.0 g
Carbohydrate42 g
of which sugars0.0 g
Protein50 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 180 degrees. Now get all your vegetables prepped and ready for action! Peel and chop your carrot and onion into very small pieces about 1/2cm, and set aside. Remove the core from the pepper and slice it into strips. Peel and finely chop the garlic and finely chop up the coriander. Tip: To see how to dice an onion check out our Youtube Channel by searching HelloFreshUK.

2

Time to make the Chermoula! Put the chopped coriander in a bowl with the ras-el-hanout, garlic and grate the zest of half the lemon into the bowl. Add the juice of half the lemon and 1 tbsp of olive oil. Give it a good stir and then add the chicken to the bowl.

3

Mix it around either with your hands or a spoon, making sure the chicken gets a good coating of the chermoula. Tip: Remember to wash your hands after you handle raw meat. Season with some salt and pepper and pop onto a baking tray. Put the chicken on the top shelf of the oven for 25 mins until it is cooked and no longer pink inside.

4

Mix the peppers with 1 tbsp olive oil, put them on a baking tray and into the oven to roast. They should be done in 20 mins.

5

Put a frying pan on a medium heat with 1 tsp oil and then add the chorizo. Cook for about 5 mins until the chorizo is a little crispy and has released some of its oils. Take the chorizo out of the pan and set aside. Tip: When you take the chorizo out of the pan try to leave the oil in so the vegetables pick up some lovely chorizo-ey flavour. If the pan doesn’t have much oil left in it, add 1 tbsp of oil, then add the onion and carrot to the pan. Cook for about 5 mins or until the vegetables are soft.

6

Drain the lentils in a sieve and run some water through them to rinse them. Add the chorizo back into the pan with the vegetables along with the lentils. Cook for about 4 mins, stirring to make sure everything is combined. Take off the heat.

7

When the chicken and peppers are ready, serve the chicken on top of the lentils with the peppers on the side. Enjoy!