Chermoula Chicken Strips & Mint Sauce
with Veggie Freekeh & Yoghurt- Gluten
- Wheat
- Milk
Mint has to take first prize for being the most refreshing herb in town and there’s no disputing that when it’s glazed as a sauce over chermoula seasoned chicken strips. It really will take your breath away. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
1 sachet
Chicken-Style Stock Powder
1
beetroot
1
white turnip
1
carrot
1 packet
chicken breast strips
½ sachet
chermoula spice blend
1 packet
Mint Sauce
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until melted and combined. Set aside.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place turnip, carrot and beetroot on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
• In a medium bowl, combine chicken breast strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
• To the freekeh, add roasted veggies, a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie freekeh between bowls. Top with chermoula chicken (plus any resting juices!). • Dollop with mint sauce and drizzle over Greek-style yoghurt to serve. Enjoy!
