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Quick Chermoula Chicken

Quick Chermoula Chicken

with Zhoug Couscous and Veggies

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken with Zhoug Couscous & Veggies in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
Allergens:
Cereals containing gluten
Milk

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

1

Chicken Stock Powder

1

Echalion Shallot

1

Chermoula Spice Mix

50

Zhoug Style Paste

120

Couscous

(Contains Cereals containing gluten May contain Soya)

1

Courgette

(May contain Celery)

75

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

240

Water for the Couscous

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Nutritional information

Energy (kcal)567 kcal
Energy (kJ)2372 kJ
Fat15.1 g
of which saturates2.6 g
Carbohydrate55.6 g
of which sugars12.4 g
Protein47.8 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Spoon
Medium Saucepan
Lid
Grill Pan
Chopping Board
Knife
Bowl
Fork

Instructions

PREP THE COUSCOUS
1

Pour the water for the couscous (see ingredients for amount) and the chicken stock powder into a saucepan and bring to the boil. When boiling, remove from the heat, stirring in the couscous and zhoug paste. Cover with a lid and leave to the side for 8-10 mins or until ready to serve.

FRY THE CHICKEN
2

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and chermoula. Season with salt and pepper. Stir to combine. Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

PREP THE VEG
3

While the chicken cooks, halve peel and thinly slice the shallot.Trim the ends from the courgette, halve lengthways, slice into 1cm wide strips, then chop into 1cm chunks.

FRY THE VEG
4

When the chicken is cooked, remove it to a bowl and pop your frying pan back on the heat. Reduce the heat to medium. Add the courgette and shallot. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins. Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.

COMBINE
5

Fluff up the couscous with a fork. Add the chicken and veg to the couscous and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.

FINISH AND SERVE
6

Spoon the couscous and chicken into bowls. Drizzle some yoghurt over the top. Enjoy!