Quick Spiced and Herby Chicken
with Zhoug Couscous, Courgette and Yoghurt
Fresh and herby, zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Courgette**
(May contain traces of: Celery)
1 unit(s)
Carrot**
1 unit(s)
Lemon**
240 grams
Diced British Chicken Breast**
1 sachet(s)
Roasted Spice and Herb Blend
45 grams
Zhoug Style Paste
75 grams
Low Fat Natural Yoghurt**
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar
1 tbsp
Honey
Utensils
Instructions
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.
Enjoy!
