Baked Chermoula Chicken

Baked Chermoula Chicken

with Carrot Couscous & Cherry Tomato Salad

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Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.

Allergens:MilkTree NutsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

Greek yoghurt


1 sachet

chermoula spice mix

1 packet

chicken breast

2 clove


1 bag

baby spinach leaves

½ punnet

cherry tomatoes

1 unit


½ unit


½ unit


1 packet

slivered almonds

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

1 cube

chicken stock

1 packet


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

Not included in your delivery

olive oil

¼ tsp


20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2880 kJ
Fat30.1 g
of which saturates10.6 g
Carbohydrate48.1 g
of which sugars10.9 g
Protein51.7 g
Sodium796 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium 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, the chicken breast and a drizzle of olive oil. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Cut the cherry tomatoes (see ingredients list) in half. Finely chop the cucumber. Cut the lemon into wedges. Grate the carrot (unpeeled) (see ingredients list).


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 frying pan, this just adds more flavour!

TIP: Chicken is cooked through when it's no longer pink in the centre.


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, stir to combine, then 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 generously with salt and pepper and toss to coat. Fluff the couscous up with a fork and 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 chermoula chicken and cherry tomato salad. Spoon over a dollop of the remaining Greek yoghurt and serve with any remaining lemon wedges.