Chermoula Yoghurt Chicken & Couscous

Name: Chermoula Yoghurt Chicken & Couscous with Pomegranate Glaze, Roasted Broccoli & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Garlic Dip; 1 packet Pomegranate Molasses; 1 Tomato; 320 g Chicken Thigh; 1 packet Couscous; 1 Broccoli; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; ¾ cup boiling water; 20 g butter

with Pomegranate Glaze, Roasted Broccoli & Garlic Dip

4.5(68)

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Calories

690 kcal

Protein

45.1g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Eggs
Fish
Milk
Almond
Wheat
Gluten
Soy
Sesame
May contain traces of allergens
Tree nuts

There’s ch-ch-change in the air and it smells sweet and spiced. Chicken and chermoula are coming together to create a magical moment that will enchante you with it’s final transformation when drizzled in a pomegranate molasses. The couscous is changing too, popping with bright tomato. It’s a change we are embracing!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)

1 packet

Pomegranate Molasses

(May be present: Eggs, Fish, Milk, Gluten, Soy, Sesame, Tree nuts)

Tomato

320 g

Chicken Thigh

1 packet

Couscous

(Contains: Wheat, Gluten; )

Broccoli

1 sachet

Chicken-Style Stock Powder

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories690 kcal

Energy (kJ)2890 kJ

Fat32.7 g

of which saturates6.3 g

Carbohydrate55.4 g

of which sugars15.4 g

Dietary Fibre9.3 g

Protein45.1 g

Sodium1220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve any thick broccoli florets. • Place chicken thigh on a lined oven tray, then spread with Greek-style yoghurt (see ingredients) and chermoula spice blend. Drizzle with olive oil, then turn chicken to coat. • Bake until golden and cooked through, 20-25 minutes. • In the last 10 minutes of cook time, place broccoli on a second lined oven tray and roast until tender, 10 minutes.

TIP: Chicken is cooked through when It's no longer pink inside.

• Meanwhile, combine couscous, chicken-style stock powder and the butter in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people), then stir to combine. Cover with a plate and set aside for 5 minutes, then fluff up with a fork.

• Roughly chop tomato. Cut lemon into wedges. • Add tomato to the couscous, along with a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper, tossing to coat.

• Divide couscous between bowls. Slice baked chermoula yoghurt chicken. • Top with chicken (plus any juices from the tray) and roasted broccoli. • Drizzle pomegranate molasses over the chicken. Serve with garlic dip and any remaining lemon wedges. Enjoy!