Moroccan-Style Chicken
with Herbed Freekeh Tabbouleh & Yoghurt Dressing
- Gluten
- Milk
Ingredients
1 sachet
Chicken Stock
Mint
1
Tomato
320 g
Chicken Breast
1
Cucumber
2
Spring Onion
2 packet
Freekeh
(Contains: Gluten; )
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to medium-high heat and cook until tender, 30-35 minutes. Drain and return to the saucepan.
While the freekeh is cooking, pick and roughly chop the mint leaves. Roughly chop the tomato and cucumber. Thinly slice the spring onion. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chermoula spice blend, 1/2 the Greek yoghurt and a pinch of salt. Add the chicken and toss to coat.
In a small bowl, combine the Greek yoghurt, honey and 1/2 the mint. Squeeze in some lemon juice (2 tsp for 2 people / 1 tbs for 4 people). Slice the remaining lemon into wedges. TIP: Feel free to add more or less lemon juice, depending on your taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside.
Once the freekeh is done, add the tomato, cucumber and spring onion. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper
Divide the freekeh tabbouleh between bowls and top with the chicken. Drizzle over the yoghurt dressing and serve any remaining lemon wedges on the side. Garnish with the remaining mint.
