Chermoula Spiced Chicken

Name: Chermoula Spiced Chicken with Zesty Courgette Pilaf
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 8 British Chicken Thighs; 2 Chermoula Spice Mix; 2 Greek Style Natural Yoghurt; 1 Onion; 2 Courgette; 2 Garlic Clove; 1 Coriander; 1 Lemon; 300 Basmati Rice; 600 Water; 1 Chicken Stock Pot

with Zesty Courgette Pilaf

Recipe Development TeamPublished on February 15, 2017

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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

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

British Chicken Thighs

Chermoula Spice Mix

Greek Style Natural Yoghurt

(Contains: Milk)

Onion

Courgette

(May contain traces of: Celery)

Garlic Clove

Coriander

Lemon

300

Basmati Rice

Chicken Stock Pot

Not included in your delivery

600

Water

Nutritional information

Energy (kJ)2703 kJ

Energy (kcal)646 kcal

Fat19 g

of which saturates5 g

Carbohydrate52 g

of which sugars14 g

Protein65 g

Salt4 g

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

Utensils

•Mixing Bowl

•Bowl

•Large Frying Pan

•Lid

•Baking Tray

•Plate

Cooking Instructions and Tips

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.

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

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.

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.

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.

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!