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Middle Eastern Recipes

Chermoula Chicken Loaded Naan

Chermoula Chicken Loaded Naan

Chermoula Chicken Loaded Naan

with Zhoug Yoghurt, Rocket and Tomato

Recipe Development TeamPublished on July 04, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chermoula Chicken Loaded Naan in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

260

Diced Chicken Thigh

1

Chermoula Spice Mix

50

Zhoug Style Paste

75

Greek Style Natural Yoghurt

(Contains: Milk)

2

Medium Tomato

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

20

Wild Rocket

Nutritional information

Energy (kcal)786 kcal

Energy (kJ)3290 kJ

Fat36 g

of which saturates8.7 g

Carbohydrate79.3 g

of which sugars10.8 g

Protein44.8 g

Salt2.1 g

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

Utensils

•Bowl

•Garlic Press

•Grill Pan

Instructions

Marinate the Chicken

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
b) In a medium bowl, add the chicken, chermoula, garlic, a drizzle of olive oil and 1 tbsp each of zhoug and yoghurt.
c) Season with salt and pepper. Mix together well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Finish the Prep

2

a) Cut the tomato into 1cm pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.

Get Frying

3

a) Once the oil is hot, add the diced chicken thigh to the pan.
b) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper.

Macerate the Tomatoes

4

a) Meanwhile, pop the tomatoes into a medium bowl. Season with salt, pepper and a pinch of sugar.
b) Drizzle in some olive oil.
c) Toss together, then set aside.

Finish Up

5

a) Sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
b) Just before serving, add the rocket to the tomatoes. Toss to coat.
c) In a small bowl, mix together the remaining zhoug and yoghurt.

Assemble and Serve

6

a) When everything is ready, share the naans between your plates.
b) Top with the chermoula chicken, tomatoes and rocket.
c) Drizzle over the zhoug yoghurt to finish.
Enjoy!

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