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.
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roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
chermoula spice blend
baby spinach leaves
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.
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.
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.
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!
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.
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.