Quick Chermoula Chicken

Name: Quick Chermoula Chicken with Zhoug Couscous and Veggies
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 260 Diced Chicken Breast; 1 Chicken Stock Powder; 1 Echalion Shallot; 1 Chermoula Spice Mix; 50 Zhoug Style Paste; 120 Couscous; 1 Courgette; 150 Low Fat Natural Yoghurt; 240 Water for the Couscous

with Zhoug Couscous and Veggies

Mimi MorleyPublished on October 09, 2019

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A recipe to spice up your weeknights, the Chermoula-spiced chicken is teamed with fluffy couscous mixed with zhoug. Zhoug is a bright, spicy sauce made from coriander, chilli and pesto and it is great with the sweeter, more fragrant flavouring of chermoula.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

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

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

Chicken Stock Powder

Echalion Shallot

Chermoula Spice Mix

Zhoug Style Paste

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

Courgette

(May contain traces of: Celery)

150

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240

Water for the Couscous

Nutritional information

Energy (kcal)591 kcal

Energy (kJ)2473 kJ

Fat16 g

of which saturates3 g

Carbohydrate59 g

of which sugars15 g

Protein50 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

•Chopping Board

•Knife

•Fork

•Bowl

Cooking Instructions and Tips

Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan and bring to the boil. When boiling, remove from the heat, stirring in the couscous and zhoug paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and chermoula. Season with salt and pepper. Stir to combine. Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, halve peel and thinly slice the shallot. Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.

When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium. Add the courgette and shallot. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins. Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.

Fluff up the couscous with a fork. Add the chicken and veg to the couscous and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.