Chermoula Spiced Chicken

Name: Chermoula Spiced Chicken with Courgette Rice and Lemon Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 150 Greek Style Natural Yoghurt; ½ Chicken Stock Powder; 1 Chermoula Spice Mix; 150 Basmati Rice; 1 Onion; 1 Garlic Clove**; 4 British Chicken Thighs; ½ Lemon; 1 Courgette; ½ Coriander; 300 Water for the Rice

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!

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 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Greek Style Natural Yoghurt

Chicken Stock Powder

Chermoula Spice Mix

150

Basmati Rice

Onion

Garlic Clove**

British Chicken Thighs

Lemon

Courgette

(May contain traces of: Celery)

Coriander

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)697 kcal

Energy (kJ)2916 kJ

Fat16 g

of which saturates5 g

Carbohydrate75 g

of which sugars14 g

Protein63 g

Salt1.7 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

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!