Chermoula & Honey-Glazed Chicken Breast
with Zesty Salsa, Garlic Rice & Pine Nuts
- Milk
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Ingredients
2
garlic
1
lemon
1
vegetable stock powder
1
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
chicken breast
1
cucumber
1
tomato
1
chermoula spice blend
(May be present: Soy.)
1
parsley
1
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
1
olive oil
1
butter
(Contains: Milk;)
1
honey
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine lemon zest, a squeeze of lemon juice, the honey and the water (for the glaze). Set aside.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. • Add chicken thigh, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add to the spice mixture, as above.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute, add honey glaze, turning chicken to coat. Cook until bubbling, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Prepare pan as above. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute, add honey glaze, as above.
• Meanwhile, finely chop cucumber and tomato. Transfer to a second medium bowl. • Add a squeeze of lemon juice and a drizzle of olive oil. Season, then toss to combine.
• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with some zesty salsa. Sprinkle with flaked almonds and torn parsley leaves. • Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
