Chermoula Spiced Chicken
with Zesty Courgette Pilaf
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.
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.
Ingredients
8
British Chicken Thighs
2
Chermoula Spice Mix
2
Greek Style Natural Yoghurt
(Contains Milk)
1
Onion
2
Courgette
(May contain Celery)
2
Garlic Clove
1
Coriander
1
Lemon
300
Basmati Rice
1
Chicken Stock Pot
Not included in your delivery
600
Water
Nutritional information
Utensils
Instructions
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!
