Chermoula Chicken Breast 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
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, Wheat)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
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) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
b) In a medium bowl, add the garlic, chicken, chermoula (see ingredients for amount), a drizzle of olive oil and 1 tbsp of the zhoug and 1 tbsp of 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 flat in the pan.
c) Fry until browned on each side and cooked through, 5-6 mins each side. 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 remaining 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.
c) Once the chicken is cooked, thinly slice it.
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: Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, bash with a rolling pin until 1-2cm thick. Marinate in the same way. Fry, 5-6 mins each side instead.
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