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Chermoula Chicken & Roast Veggie Toss

Chermoula Chicken & Roast Veggie Toss

with Lemon Yoghurt Dressing & Roasted Almonds

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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 with a bed of roasted veggies and a sprinkling of crunchy almonds for an outstanding pairing of flavours.

Allergens:Tree NutsMilk

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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

kumara

1 unit

parsnip

1 unit

carrot

1 unit

red onion

2 clove

garlic

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

chermoula spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

chicken thigh

½ unit

lemon

1 bunch

parsley

1 bag

baby spinach leaves

1 packet

currants

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2400 kJ
Fat23.4 g
of which saturates5.3 g
Carbohydrate43.4 g
of which sugars28 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium780 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. Slice the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the veggies, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.

3

While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the roasted almonds. In a medium bowl, combine the chermoula spice blend, the salt, garlic, 1/2 the yoghurt and a pinch of pepper. Add the chicken thigh and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Don't worry if the yoghurt chars in the pan, this just adds more flavour!

5

While the chicken is cooking, zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the parsley leaves. Roughly chop the baby spinach leaves. In a small bowl, combine the lemon zest, remaining yoghurt, the water and a pinch of salt and pepper. In a large bowl, add the baby spinach, currants and roasted veggies. Toss to combine.

6

Thickly slice the chicken. Divide the roast veggie toss between plates. Top with the chermoula chicken and drizzle over the lemon yoghurt. Sprinkle with the roasted almonds and garnish with the parsley. Serve with any remaining lemon wedges.