Baked Chermoula Chicken
with Carrot Couscous & Cherry Tomato Salad
Everyone will love the mild spices and colourful veggies in this chermoula chicken dish. With extra-special couscous and a side of creamy yoghurt, it’s got something for everyone!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sachet
chermoula spice mix
(ContainsSulphites)1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
chicken breast
2 clove
garlic
1 bag
baby spinach leaves
1
cucumber
½ punnet
cherry tomatoes
½
lemon
½
carrot
1 packet
slivered almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 cube
chicken stock
1 packet
couscous
(ContainsGluten)Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(ContainsMilk)¾ cup
water
Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine the chermoula spice blend, the salt and 1/3 of the Greek yoghurt. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic. Roughly chop the baby spinach leaves. Thinly slice the cucumber into half-moons. Slice the cherry tomatoes (see ingredients) in half. Slice the lemon (see ingredients) into wedges. Grate the carrot (see ingredients).
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Don't worry if the yoghurt chars in the pan, this just adds more flavour! Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a medium bowl, combine the cucumber, cherry tomatoes, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss to coat. Set aside. Fluff up the couscous with a fork and stir through the baby spinach. Add a generous squeeze of lemon juice and season to taste.
Slice the baked chermoula chicken. Divide the carrot couscous between plates and top with the sliced chicken and cherry tomato salad. Spoon over the remaining Greek yoghurt, garnish with the almonds and serve with any remaining lemon wedges.