Moroccan Chicken & Baby Broccoli Couscous
with Almonds & Lemon Yoghurt
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggie couscous that comes with it. *This recipe is under 650kcal per serving.* *We’ve replaced the currants in this recipe with flaked almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Peeled Pumpkin Pieces
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1
Courgette
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°/200°C fan-forced. • Slice courgette into half-moons. Trim baby broccoli. • Place courgette and baby broccoli on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender. • Remove tray from the oven and allow veggies to cool slightly.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine chermoula spice blend and the salt in a large bowl. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, finely chop garlic. • In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside. • Wash and wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.
• In a second large bowl, combine couscous, roasted veggies, baby leaves and lemon zest. Season to taste.
• Slice chicken. • Divide baby broccoli couscous and Moroccan chicken between plates. • Dollop with lemon yoghurt and garnish with almonds to serve. Enjoy!
