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Chermoula Chicken Loaded Naan
Chermoula Chicken Loaded Naan

Chermoula Chicken Loaded Naan

with Zhoug Yoghurt and Rocket & Tomato Salad

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:
High Protein
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**

4 unit(s)

British Chicken Thighs**

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**

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4043 kJ
Energy (kcal)966 kcal
Fat51.6 g
of which saturates12 g
Carbohydrate70.7 g
of which sugars8.9 g
Dietary Fiber5.3 g
Protein60.3 g
Salt2 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

Bowl
Garlic Press
Medium Bowl
Pan
Small Bowl
Baking Tray

Instructions

Marinate the Chicken
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 thighs, 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.

Macerate the Tomatoes
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.

Get Frying
3

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

b) Once hot, add the yoghurt-coated chicken thighs flat in the pan.

c) Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make the Zhoug Yoghurt
4

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

Finishing Touches
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.

c) Once the chicken is cooked, thinly slice it. 

Assemble and Serve
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!

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