topBanner
Baked Chermoula Chicken

Baked Chermoula Chicken

with Carrot Couscous & Cherry Tomato Salad

Popular
Read more

All the family will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!

Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

Greek-style yoghurt

(ContainsMilk)

2 sachet

chermoula spice blend

1 packet

chicken breast

3 clove

garlic

1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 unit

carrot

1 bunch

parsley

1 sachet

vegetable stock powder

2 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

½ tsp

salt

40 g

butter

(ContainsMilk)

1.5 cup

water

1 tsp

vinegar (balsamic or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2350 kJ
Fat20.5 g
of which saturates9.6 g
Carbohydrate46.3 g
of which sugars8.8 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium778 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine the chermoula spice blend, the salt, the chicken breast and 1/3 of the yoghurt. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the parsley leaves.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2-3 minutes each side.

TIP: Don’t worry if the yoghurt chars in the pan, this adds to the flavour!

3

Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set the chicken aside to rest.

TIP: Chicken is cooked through when it's no longer pink in the centre.

4

While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and the vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

5

In a medium bowl, combine the cherry tomatoes, parsley, a drizzle of olive oil and the vinegar. Season with salt and pepper and toss to coat. Fluff up the couscous with a fork and stir through the baby spinach. Season to taste with salt and pepper.

6

Thickly slice the chicken. Divide the carrot couscous between plates and top with the chermoula chicken and cherry tomato salad. Spoon over the remaining yoghurt.