Chermoula Spiced Chicken
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Chermoula Spiced Chicken

Chermoula Spiced Chicken

with Courgette Rice and Lemon Yoghurt

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 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.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

150

Greek Style Natural Yoghurt

½

Chicken Stock Powder

1

Chermoula Spice Mix

150

Basmati Rice

1

Onion

1

Garlic Clove

4

Chicken Thighs

½

Lemon

1

Courgette

(May contain Celery)

½

Coriander

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)697 kcal
Energy (kJ)2916 kJ
Fat16 g
of which saturates5 g
Carbohydrate75 g
of which sugars14 g
Protein63 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Mixing Bowl
Bowl
Chopping Board
Spoon
Grater
Knife
Slotted Spoon
Medium Saucepan
Lid
Baking Tray
Aluminum Foil

Instructions

Marinate the Chicken
1

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!

Prep the Veggies
2

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.

Fry the Onion
3

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.

Cook the Rice
4

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.

Grill the Chicken
5

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.

Assemble and Serve
6

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!