Tonight, we’re bringing the hustle and bustle of a Marrakech night market to your kitchen. They’re just packed with the freshest, most seductively well-spiced food for miles around. Perfect deep, rich chargrilled chicken is the inspiration for this chermoula and yoghurt spiced chicken, served with a zesty zucchini pilaf.
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
(Contains Sulphites;)
1 tub
Greek-style yoghurt
(Contains Milk;)
2 fillet
free range chicken breast
1
brown onion
1 clove
garlic
1 bunch
coriander
1
zucchini
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 cube
chicken stock
½
lemon
1.33 cup
hot water
½ tbs
olive oil
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion and peel and crush the garlic. Chop the coriander leaves and stalk separately, and cut the zucchini into 1 cm pieces. Crumble the chicken stock and zest and juice the lemon.
In a medium bowl combine the chermoula spice mix and half of the Greek yoghurt. Season with salt and pepper, then add the chicken breast and toss to coat well. Set aside to marinate.
Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until soft. Add the garlic, coriander stalks and zucchini. Season with salt and pepper, then add the basmati rice and stir with a wooden spoon to coat the grains well in all of the flavours in the pan. Add the hot water and the crumbled chicken stock, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the rice is tender. Remove the pan from the heat (still covered) and set aside to keep warm.
Meanwhile, heat a dash of olive oil in a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for 10 minutes. Cut the chicken into 1 cm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.
In a small bowl combine the remaining Greek yoghurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir the coriander leaves and remaining lemon juice through the cooked rice mixture.
To serve, divide the zucchini pilaf between plates and top with the sliced chermoula chicken. Dollop with the lemony yoghurt.