Baked Chermoula Chicken
with Roast Veggie Couscous & Garlic Dip
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.
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Ingredients
½
Onion
1
carrot
1
beetroot
2 clove
garlic
1 sachet
chermoula spice blend
1 packet
chicken breast
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • SPICY! The chermoula spice blend is spicy so use a little less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add chicken breast, toss to combine.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
• While the chicken is baking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. • When the couscous is done, add roasted veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste.
• Slice chermoula chicken. • Divide roasted veggie couscous between bowls. Top with chicken and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!
