Chermoula Chicken Breast Loaded Naan
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Chermoula Chicken Breast Loaded Naan

Chermoula Chicken Breast Loaded Naan

with Zhoug Yoghurt and Rocket & Tomato Salad

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.

Tags:
Quick
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

½ sachet(s)

Chermoula Spice Mix

45 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)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3099 kJ
Energy (kcal)741 kcal
Fat29 g
of which saturates5.1 g
Carbohydrate70.3 g
of which sugars8.5 g
Protein46 g
Salt1.79 g
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

Instructions

1

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, chicken, chermoula (see ingredients for amount), a drizzle of olive oil and 1 tbsp each of the zhoug and yoghurt (add less zhoug if you prefer things milder).

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

2

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

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

3

aHeat 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.

4

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

5

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.

6

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!

7

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