Chermoula Chicken
with Pancetta Lentils and Roasted Peppers
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!
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
Carrot
1
Onion
2
Red Pepper
2
Garlic Clove
5
Coriander
1
Ras-el-Hanout
1
Lemon
8
British Chicken Thighs
2
British Smoked Bacon Lardons
2
Organic Lentils
1
Greek Style Yoghurt
(Contains: Milk)
Utensils
Instructions
Pre-heat your oven to 180 degrees. Now get all your vegetables prepped and ready for action! Peel and chop your carrots and onion into very small pieces about 1/2cm in size, and set aside. Remove the core from the peppers and slice them 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.
Time to make the Chermoula! Put the chopped coriander in a bowl with the ras-el-hanout, garlic and the zest of the lemon. LH: Add the juice of your lemon and 1 tbsp of olive oil and give it a good stir. Add the chicken to the bowl.
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 the chicken onto a baking tray. Place on the top shelf of the oven for 25 mins until it is cooked and no longer pink inside.
Mix the peppers with 2 tbsp of olive oil, put them on a baking tray and into the oven to roast. They should be done in 15 mins.
Put a frying pan on a medium heat with 2 tsp of oil and then add the pancetta. Cook for about 5 mins until the pancetta is a little crispy and has released some of its oil. Take the pancetta out of the pan and set aside. Tip: When you take the pancetta out of the pan try to leave the oil in so the vegetables pick up some lovely pancetta-ey flavour. If the pan doesn’t have much oil left in it, add 2 tbsp of oil, then add the carrot and onion to the pan. Cook for about 5 mins or until the vegetables are soft.
Drain the lentils in a sieve and run some water through them to rinse them. Add the pancetta 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 then add the greek yoghurt and stir through.
When the chicken and peppers are ready, serve the chicken on top of the lentils with the peppers on the side. Enjoy!
