Baked Chermoula Chicken
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Baked Chermoula Chicken

Baked Chermoula Chicken

with Carrot Couscous & Tomato Salad

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

Allergens:
Milk
Sulphites
Almond
Gluten
Wheat

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.

Preparation Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

chermoula spice mix

(Contains Sulphites;)

1 packet

chicken breast

2 clove

garlic

1 bag

baby spinach leaves

1 unit

tomato

1 unit

cucumber

½ unit

lemon

½ unit

carrot

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 cube

chicken stock

1 packet

couscous

(Contains Gluten, Wheat;)

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

¾ cup

water

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Nutritional Values

per serving
Energy (kJ)2973 kJ
Calories0 kcal
Fat34.1 g
of which saturates10.9 g
Carbohydrate48.5 g
of which sugars13 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium1234 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan

Instructions

Get prepped
1

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 a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Finely chop the tomato and cucumber. Cut the lemon into wedges (see ingredients list). Grate the carrot (see ingredients list).

Toast the almonds
2

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.

Cook the chicken
3

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: Chicken is cooked through when it's no longer pink inside.

Cook the couscous
4

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 set aside until the water is absorbed, 5 minutes.

Finish the sides
5

In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a squeeze of lemon juice. Season generously with salt and pepper and toss to coat. Set aside. Fluff the couscous up with a fork and stir through the baby spinach leaves and toasted almonds. Add a generous squeeze of lemon and season to taste.

Serve up
6

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