Quick Spiced and Herby Chicken
with Zhoug Couscous, Courgette and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Spiced and Herby Chicken in just 20-25 minutes for a delicious and speedy meal.
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.
Chicken Stock Paste
(Contains Cereals containing gluten May contain Soya)
(May contain Celery)
Diced Chicken Breast
Roasted Spice and Herb Blend
Zhoug Style Paste
Low Fat Natural Yoghurt
Not included in your delivery
Water for the Couscous
a) Peel and grate the garlic (or use a garlic press).
b) Add the water for the couscous (see pantry for amount), chicken stock paste and half the garlic to a large saucepan and bring to the boil.
c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).
b) Zest and halve the lemon.
c) In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and courgette, sprinkle over the roasted herb and spice blend. Season with salt and pepper.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more.
b) Remove the pan from the heat and drizzle over the honey (see pantry for amount). Toss to coat.
a) Fluff up the couscous with a fork.
b) Stir through the zhoug, pickled carrot and a pinch of lemon zest.
a) Spoon the couscous into your bowls
b) Top with the spiced chicken. Drizzle over the yoghurt.
c) Serve with the remaining lemon cut into wedges for squeezing over.