Chermoula Chicken Loaded Naan
with Zhoug Yoghurt and Avocado & Coleslaw Salad
- Milk
- Cereals containing gluten
- Wheat
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.
Ingredients
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
(Contains: Milk)
1 unit(s)
Avocado
120 grams
Sliced Carrot and Cabbage Mix
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
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) In a medium bowl, add the garlic, chicken thighs, 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, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
b) In a medium bowl, combine the avocado, sliced carrot and cabbage mix, 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 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.
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) 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 avocado and coleslaw salad.
c) Drizzle over the zhoug yoghurt to finish.
