Chermoula Spiced Chicken

Chermoula Spiced Chicken

with Zesty Courgette Pilaf

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When our chef André visited Marrakech, he adored the bustling night markets and the way they come alive when the sun sets. They’re just packed with the freshest most seductively well-spiced food for miles around. That perfect memory of deep, rich, chargrilled chicken is the inspiration for his chermoula and yoghurt spiced chicken, with zesty courgette pilaf.

Tags:Extra spicy
Allergens:Milk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 tsp

Chermoula Spice

2 pot(s)

Natural Yoghurt

(ContainsMilk)

1 unit(s)

Onion

2 unit(s)

Courgette

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 unit(s)

Lemon

300 grams

Basmati Rice

1 unit(s)

Chicken Stock Pot

Not included in your delivery

600 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate52 g
of which sugars14.0 g
Protein65 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Mixing Bowl
Bowl
Large Pan
Lid
Baking Tray
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

In a mixing bowl, mix the chicken with the chermoula spice mix, half the yoghurt, a pinch of salt and a good grind of black pepper. Make sure the chicken is well coated.

2

Halve, peel and chop the onion into 1⁄2cm chunks. Chop the courgette into 1cm chunks. Peel and grate the garlic (or use a garlic press). Pull the leaves off the coriander and chop the stalks as small as you can. Roughly chop the coriander leaves. Zest the lemon. Mix a pinch of lemon zest through the remaining yoghurt

3

Heat a splash of oil in a saucepan over medium heat. Cook the onion until soft, 5 mins. Add your garlic and coriander stalks. Stir in the basmati rice making sure the rice is coated in oil. Preheat your grill to its highest setting.

4

Add the water (amount specified in the ingredient list) to the saucepan with the chicken stock pot and courgette. Bring to the boil. Stir to dissolve the stock pot, then reduce the heat until simmering and put a lid on the pan. Cook for 10 mins. Remove the pan from the heat (lid still on!) and leave the rice to finish cooking in its own steam for a further 10 mins.

5

Meanwhile, put the chicken in a foil lined baking tray. Pop under your grill for 16-18 mins. TIP: You want the yoghurt marinade to scorch, so don’t be tempted to turn the grill down. It’s all about flavour! Turn the chicken halfway through cooking. TIP: The chicken is cooked when no longer pink in the middle.

6

Once the rice is ready, stir through the coriander leaves and a squeeze of lemon juice. Taste and add salt, black pepper and more lemon juice if you feel it needs it. Cut the chicken into 1cm thick strips and serve on top of the courgette pilaf. Finish with dollops of the lemony yoghurt and enjoy!