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Baked Chermoula Chicken
with Carrot Couscous & Roast Veggie Toss
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit
parsnip
1 unit
red onion
1 sachet
chermoula spice blend
1 packet
Greek yoghurt
(ContainsMilk)1 packet
chicken breast
2 clove
garlic
1 bag
baby spinach leaves
½ unit
lemon
½ unit
carrot
1 packet
slivered almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)½ sachet
chicken stock
1 packet
couscous
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)Not included in your delivery
olive oil
¼ sachet
salt
20 g
butter
(ContainsMilk)¾ cup
water
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Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Place the parsnip and onion on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. In a medium bowl, combine the chermoula spice blend, the salt, 1/3 of the Greek yoghurt and a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Slice the lemon (see ingredients list) into wedges. Grate the carrot (see ingredients list), unpeeled.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until golden, 2-3 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Don't worry if the yoghurt chars in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink in the centre.
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 chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people) 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 has absorbed, 5 minutes.
In a medium bowl, combine the roasted veggies, a drizzle of olive oil and a squeeze of lemon juice and toss to coat. Set aside. Fluff up the couscous with a fork, then stir through the baby spinach and toasted almonds. Add a generous squeeze of lemon juice and season to taste with salt and pepper.
Thickly slice the chicken. Divide the couscous between plates and top with the chermoula chicken and roast veggie toss. Spoon over a dollop of the remaining Greek yoghurt and serve with any remaining lemon wedges.