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ModOz Recipes
Baked Chermoula Chicken

Baked Chermoula Chicken

with Carrot Couscous & Cherry Tomato Salad

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The family 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!

Allergens:MilkTree NutsGluten
Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

Greek yoghurt


2 sachet

chermoula spice mix

1 packet

chicken breast

3 clove


1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 unit


1 unit


1 unit


1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

2 cube

chicken stock

2 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

½ tsp


40 g



1.5 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2670 kJ
Fat25.8 g
of which saturates10.3 g
Carbohydrate47.7 g
of which sugars10.1 g
Protein49.9 g
Sodium792 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine 1/3 of the Greek yoghurt with the chermoula spice blend, the salt and the chicken breast. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Slice the cherry tomatoes in half. Finely chop the cucumber. Slice the lemon into wedges. Grate the carrot (unpeeled).


Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook 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 the chicken aside to rest.

TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour!

TIP: Chicken is cooked through when it is 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 cubes. 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 cherry tomatoes, cucumber, 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, then stir through the baby spinach leaves and toasted almonds. Add a generous squeeze of lemon juice and season to taste with salt and pepper.


Thickly slice the chicken. Divide the carrot couscous between plates and top with the sliced chicken and cherry tomato salad. Spoon over the remaining Greek yoghurt and serve with any remaining lemon wedges.