Moroccan Spiced Chicken

Name: Moroccan Spiced Chicken with Hearty Roasted Veggies
Total time: 40 min
Yield: 2
Cuisine: North African
Ingredients: 2 British Chicken Breasts; 1 Courgette; 1 Red Pepper; 2 Sweet Potato; ½ Greek Style Natural Yoghurt; 1 Lemon; 1 Ground Cumin; 1 Ground Coriander; 1 Mustard Seeds; ½ Turmeric; ¼ Ginger; 1 Flour

with Hearty Roasted Veggies

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We fell in love with this recipe the moment it passed our lips. There’s nothing complicated or fancy about it - just a perfect combination of great produce, premium chicken and a warming blend of Middle Eastern spice. In keeping with our ongoing mission to stoke you up against winter colds there’s also a triple hit of vitamin C from the red pepper, sweet potato and courgette. In the (unlikely) event that you don’t eat it all on one go, this is absolutely awesome for lunch the next day too!

Allergens:

Milk

•Mustard

•Cereals containing gluten

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

Courgette

(May contain traces of: Celery)

Red Pepper

Sweet Potato

Greek Style Natural Yoghurt

(Contains: Milk)

Lemon

Ground Cumin

Ground Coriander

Mustard Seeds

(Contains: Mustard)

Turmeric

Ginger

Flour

(Contains: Cereals containing gluten)

Nutritional information

/ per serving

Energy (kcal)393 kcal

Energy (kJ)1644 kJ

Fat10 g

of which saturates3 g

Carbohydrate31 g

Protein45 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler

•Baking Tray

•Bowl

Instructions

Heat the oven to 200 degrees, peel the sweet potato and cut into 2cm cubes. Cut the top and bottom off the courgette and cut in half lengthways. Cut each half lengthways a couple of times and then cut into 2cm chuncks. Cut the top and bottom off the pepper, remove the core and cut into bite-sized chunks.

Cook the vegetables until coloured on the edges

Toss all the vegetables in 1 tbsp of oil, 1/2 tsp of salt and a good grind of pepper. Lay out on a large tray and cook on the top shelf of the oven for 25 mins. Tip: If you have two trays, use one for the sweet potato and put the other one with the vegetables in after 5 minutes. The vegetables are ready when they are soft all the way through and starting to colour at the edges.

Place your hand flat on each chicken breast and slice in half from the side. You want to be able to open up the chicken breast like a book (this is called "butterflying"). Lay the chicken between 2 sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.

Mix the spices with the flour, 1/4 tsp of salt and a good few grinds of black pepper. Rub 1/4 tsp of oil over each piece of chicken and then coat in the spice mix.

Heat a non-stick frying pan over high heat with 1 tbsp of oil. Once really hot, carefully add the chicken breasts.

Tip If your pan is small, cook the chicken in batches so that it browns off (rather than stews). Cook on each side for around 5 mins until golden brown and cooked through.

Mix the yogurt with the 1 tsp of lemon juice and 1/2 tsp of lemon zest along with 1/4 tsp of salt and pepper.

Divide the roasted vegetables between your bowls and top with the spiced chicken and a drizzle of the lemon juice.