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: 0
Ingredients: 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; 1 unit(s) Medium Tomato; 2 unit(s) Plain Naans; 20 grams Wild Rocket; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing

with Zhoug Yoghurt and Rocket & Tomato Salad

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Here, we've piled chermoula spiced chicken, salad and zhoug yoghurt on a naan to make a dinner that's ready in less than 25 minutes. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.

Tags:

Extra spicy

Allergens:

Milk

•Cereals containing gluten

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

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

Nutritional information

Energy (kJ)3059 kJ

Energy (kcal)731 kcal

Fat27.8 g

of which saturates5 g

Carbohydrate70.6 g

of which sugars9 g

Dietary Fibre5.4 g

Protein46.3 g

Salt1.8 g

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

Utensils

•Bowl

•Garlic Press

•Large Frying Pan

•Small Bowl

•Baking Tray

Instructions

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.

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.

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.