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Chermoula Spiced Chicken

Chermoula Spiced Chicken

with Courgette Rice

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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. The stalls are just packed with the freshest, most seductively-spiced food for miles around. He ate the best chargrilled chicken of his life there and his memory of it inspired this dish. We hope you love it as much as he did!


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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Chicken Thigh

1 tsp

Chermoula Spice Mix

1 pot(s)

Greek Style Natural Yoghurt


½ unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

½ bunch(es)


½ unit(s)


150 grams

Basmati Rice

½ sachet

Chicken Stock Powder

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate78 g
of which sugars17.0 g
Protein62 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Pop the chicken thighs in a mixing bowl with the chermoula spice mix, half the yoghurt, a pinch of salt and a good grind of black pepper. Massage the chicken until it is well coated. Don't forget to wash your hands afterwards!


Halve, peel and chop the onion into ½cm chunks. Remove the top and bottom from the courgette. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Zest the lemon. Mix a pinch of lemon zest through the remaining yoghurt.


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


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


Meanwhile, put the chicken on a foil-lined baking tray. Pop it 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 it is no longer pink in the middle.


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 wide strips and serve on top of the rice. For a finishing touch, add dollops of lemony yoghurt. Enjoy!