Chermoula Chicken & Veggie Risoni
with Lemon Yoghurt
- Milk
- Gluten(Wheat)
- Soy
- May contain traces of allergens
- Eggs
This dish is inspired by the lively and vibrant night markets of Marrakech – it’s packed with loads of colour, aroma and zest, made only more authentic by the perfectly charred chermoula-spiced chicken.
Ingredients
1
courgette
1
capsicum
1
onion
1 sachet
chermoula spice blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
chicken breast
½
lemon
2 clove
garlic
1 bunch
parsley
1 packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the courgette into 1cm 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 size so they cook in time.
While the veggies are roasting, combine the chermoula spice blend, the salt and 1/2 the yoghurt in a medium bowl. Season with pepper, add the chicken breast and toss to coat. Set aside to marinate.
Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the remaining yoghurt, lemon zest and a drizzle of olive oil. Season with salt and pepper and set aside. Finely chop the garlic. Finely chop the parsley leaves (reserve some leaves for garnish!).
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. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Remove from the oven and allow the chicken rest for about 5 minutes. TIP: Don’t worry if the chicken chars in the pan, this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.
Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the risoni, the water and vegetable stock powder. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is ‘al dente’ and the water has been absorbed, 10-15 minutes. Stir through the roasted veggies, parsley, baby spinach leaves, any chicken resting juices and a squeeze of lemon juice. Season to taste.
TIP: Add an extra splash of water if the liquid is absorbed before the risoni is tender.
Slice the chicken. Divide the veggie risoni between plates and top with the chermoula chicken, lemon yoghurt and reserved parsley leaves. Squeeze over the remaining lemon wedges to serve.
