Chermoula Chicken Breast Loaded Naan

Name: Chermoula Chicken Breast Loaded Naan with Zhoug Yoghurt and Rocket & Tomato Salad
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Garlic Clove**; 240 grams Diced British Chicken Breast; ½ sachet(s) Chermoula Spice Mix; 50 grams Zhoug Style Paste; 75 grams Greek Style Natural Yoghurt; 1 unit(s) Medium Tomato; 2 unit(s) Plain Naans; 20 grams Wild Rocket; ½ tsp Sugar; 1 tbsp Olive Oil

with Zhoug Yoghurt and Rocket & Tomato Salad

Recipe Development TeamPublished on October 11, 2023

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Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.

Allergens:

Milk

•Cereals containing gluten

•Wheat

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

½ sachet(s)

Chermoula Spice Mix

50 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 unit(s)

Medium Tomato

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)3223 kJ

Energy (kcal)770 kcal

Fat30.5 g

of which saturates5.8 g

Carbohydrate70.2 g

of which sugars8.1 g

Dietary Fibre5.5 g

Protein43.8 g

Salt1.8 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

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

Utensils

•Chopping Board

•Grater

•Medium Bowl

•Knife

•Large Frying Pan

•Small Bowl

•Baking Tray

Cooking Instructions and Tips

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. Peel and grate the garlic (or use a garlic press).

b) In a medium bowl, add the garlic, diced chicken, chermoula spice mix (see ingredients for amount), a drizzle of olive oil and 1 tbsp each of the zhoug style paste and yoghurt (add less if you prefer things milder). Season with salt and pepper.

c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut the tomato into 1cm chunks.

b) In a medium bowl, combine the tomato, sugar and olive oil (see pantry for both amounts). Season with salt and pepper, then set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the yoghurt-coated chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) In a small bowl, combine the remaining zhoug style paste and yoghurt.

a) Cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Add the rocket to the tomato bowl. Toss to coat.

a) When everything's ready, share the toasted naans between your plates.

b) Top with the chermoula chicken and the rocket and tomato salad.

c) Drizzle over the zhoug yoghurt to finish.

Enjoy!

Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, prep and cook the chicken in the same way.