With chermoula spice blend coating the chicken and a mouth-watering mix of lemon yoghurt, rice studded with currants and sweet roasted veggies, this meal is sure to bring major excitement to the dinner table.
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chermoula spice blend
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chermoula spice blend, 1/2 the salt, 1/2 the Greek yoghurt and the chicken breast. Season with a pinch of pepper and toss to coat. Set aside.
Slice the courgette into 2cm half-moons. Cut the capsicum into 2cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water, currants and the remaining salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, in a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2 minutes each side. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! Transfer the chicken to a second oven tray lined with baking paper and spoon over any excess marinade from the frying pan. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.
While the chicken is cooking, zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lemon zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. Roughly chop the parsley. When the rice is done, stir through the baby spinach leaves.
Thickly slice the chicken. Divide the garlic and spinach rice between plates and top with the roasted veggies, chermoula chicken and lemon-yoghurt. Pour over any chicken resting juices and garnish with the parsley. Squeeze over the lemon wedges to serve.