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Chermoula Chicken, Pear and Tomato Traybake
Chermoula Chicken, Pear and Tomato Traybake

Chermoula Chicken, Pear and Tomato Traybake

with Courgette, Couscous and Lemon-Harissa Dressing

This Chermoula Chicken, Pear and Tomato Traybake is an easy way to minimise washing up but still deliver on flavour. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Spicy
High Protein
New
Healthy
Allergens:
Cereals containing gluten
Wheat
Milk

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 35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Chermoula Spice Mix

125 grams

Baby Plum Tomatoes

1 unit(s)

Pear

1 unit(s)

Courgette

(May contain traces of: Celery)

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

10 grams

Chicken Stock Paste

1 unit(s)

Lemon

50 grams

Harissa Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

1 tbsp

Honey

Nutritional information

Energy (kJ)2635 kJ
Energy (kcal)630 kcal
Fat19.8 g
of which saturates6.2 g
Carbohydrate71.2 g
of which sugars26 g
Dietary Fibre8.9 g
Protein46.7 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Kettle
Cling Film
Large Frying Pan
Zester

Instructions

Roast the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto one side of a baking tray, drizzle with oil, sprinkle over half the chermoula spice mix and season with salt and pepper.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep Time
2

Meanwhile, trim, core and cut the pear into 8 wedges (no need to peel). Halve the baby plum tomatoes. Trim the courgette and slice into 1cm thick rounds.

When the chicken has 15 mins remaining, add the pear wedges and baby plum tomatoes to the same tray. Drizzle with oil, season with salt and pepper, sprinkle over the remaining chermoula, then toss together.

Return to the oven for the remaining roasting time, 12-15 mins.

Cook the Couscous
3

Meanwhile, boil a half-full kettle.

Put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.

Char the Courgette
4

While the couscous cooks, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat.

Mix your Salad Dressing
5

While everything cooks, zest and cut the lemon into wedges.

In a small bowl, mix together half the juice from the lemon, the honey (see pantry for amount) and harissa paste (add less if you'd prefer things milder). Season with salt and pepper.

When the couscous is cooked, fluff up the grains with a fork and stir through the lemon zest.

When the chicken is cooked, cut widthways into 2cm thick slices.

Serve
6

Share the couscous between your serving bowls.

Spoon over the charred courgette and chermoula roast veg. Top with the sliced chicken.

Spoon over the harissa-lemon dressing and crumble over the Greek style salad cheese.

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