HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Spiced Chicken
Chermoula Spiced Chicken

Chermoula Spiced Chicken

with Courgette Rice and Lemon Yoghurt

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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 pack(s)

Greek Style Natural Yoghurt


1 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)2916 kJ
Energy (kcal)697 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate75 g
of which sugars14.0 g
Protein63 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Slotted Spoon
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Put the chicken thighs in a mixing bowl with the chermoula spice blend, half the natural yoghurt and a pinch of salt and pepper. Massage the chicken until it is well coated. Important: Remember to wash your hands after handling raw meat!


Halve, peel and chop the onion into small pieces. Trim the courgette, quarter lengthways, then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander. Zest the lemon. In a small bowl, mix a pinch of lemon zest through the remaining yogurt and season with salt and pepper.


Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5 mins. Add the garlic and cook for 1 minute, then stir in the basmati rice making sure it is coated in the oil. Preheat your grill to its highest setting.


Add the water (see ingredients for amount) to the pan, along with the chicken stock 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 from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.


Meanwhile, put the marinated 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 and a squeeze of lemon juice. Taste and add salt, 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 rice. For a finishing touch, add dollops of lemon yoghurt. Enjoy!