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Quick Chermoula Chicken

Quick Chermoula Chicken

with Zhoug Couscous, Courgette and Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Chermoula Chicken in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyUnder 650 calories
Allergens:Cereals containing glutenMilk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams

Couscous

(ContainsCereals containing gluten)

1 sachet

Zhoug Style Paste

280 grams

Diced Chicken Breast

2 sachet

Chermoula Spice Mix

1 unit(s)

Echalion Shallot

1 unit(s)

Courgette

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)

½ unit(s)

Lemon

Not included in your delivery

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2315 kJ
Energy (kcal)553 kcal
Fat16.5 g
of which saturates3.0 g
Carbohydrate52.3 g
of which sugars9.0 g
Protein47 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Lid
Frying Pan
Cutting board
Knife
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Peel and grate the garlic (or use a garlic press).
b) Pour the water for the couscous (see ingredients for amount), chicken stock paste and garlic into a saucepan and bring to the boil.
c) When boiling, remove from the heat. Stir in the couscous and zhoug style paste.
d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

2

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.
b) Once hot, add the chicken and stir in the chermoula spice mix (add less if you don't like too much heat). Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Stir-fry until the chicken is browned and cooked through, 8-10 mins, stirring occasionally.

3

a) While the chicken cooks, halve, peel and thinly slice the shallot.
b) Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
c) Zest and halve the lemon (see ingredients for amount).

4

a) When the chicken is cooked, transfer it to a bowl and pop your (now empty) frying pan back on medium heat with a drizzle of oil if the pan is dry. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Once hot, add the courgette and shallot to the pan. Season with a pinch of salt and pepper. Fry until softened, 3-4 mins.
c) Add the chicken back into the pan, stir together with the veg and cook for 2 mins more.

5

a) Fluff up the couscous with a fork.
b) Add the couscous to the chicken and veg pan and stir through with the lemon zest until combined.
c) Taste and add salt and pepper if needed.

6

a) Spoon the chermoula chicken and couscous into bowls.
b) Top with a dollop of yoghurt.
c) Chop the remaining lemon into wedges and serve alongside.
Enjoy!