Herby Chicken Thighs and Chermoula Couscous
with Roasted Carrots and Yoghurt Drizzle
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
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
3 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
British Chicken Thighs
1 sachet(s)
Chermoula Spice Mix
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
25 grams
Sun-Dried Tomato Paste
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Water for the Couscous
½ tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Sprinkle the roasted spice and herb blend over both sides of the chicken thighs and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.
While the chicken fries, heat a drizzle of oil in a large saucepan (with a tight-fitting lid) on medium heat.
Once hot, add the garlic and chermoula spice mix (add less if you'd prefer things milder). Fry for 30 secs, then add the couscous and stir until coated, 1 min.
Add the chicken stock paste and water for the couscous (see pantry for amount). Stir to combine and bring to the boil.
Pop a lid on the pan and leave to the side, off the heat, for 8-10 mins, or until ready to serve.
Once the chicken is cooked, remove the pan from the heat.
Drizzle over the honey (see pantry for amount) and add a knob of butter (if you have any).
Turn the chicken so it is nicely glazed. Set aside to rest for a few mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Fluff up the couscous with a fork. Stir through the sun-dried tomato paste and roasted carrots.
Once rested, transfer the chicken to a board and slice widthways into 1cm slices (keep any remaining juices from the chicken pan).
Share the couscous and carrots between your bowls and top with the herby chicken.
Spoon any remaining juices from the pan over the chicken, then drizzle the yoghurt over everything.
Serve the rocket alongside, drizzled with a little olive oil.
Enjoy!
