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Chermoula Chicken

Chermoula Chicken

with Green Risoni & Lemon Parsley Yoghurt

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Chermoula is a North African inspired spice blend which adds instant glamour to all manner of veggies, meat and fish. Once you've experienced its robust and aromatic profile with green risoni, you won't look back.

Allergens:SulphitesMilkTree NutsGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ bunch

spring onions

1

zucchini

1 bunch

parsley

1 sachet

chermoula spice mix

(ContainsSulphites)

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

free range chicken breast

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

risoni

(ContainsGluten)

1 cube

vegetable stock

1 bag

baby spinach leaves

1

lemon

Not included in your delivery

olive oil

1 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat32.6 g
of which saturates7.1 g
Carbohydrate43.3 g
of which sugars8.2 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium714 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Mixing Bowl
Pan
Spoon
Baking Paper
Baking Tray
Zester
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely slice the spring onion. Slice the zucchini into half-moons. Roughly chop the parsley leaves.

2

In a medium bowl, combine the chermoula spice blend and ½ of the Greek yoghurt. Season with a pinch of salt and pepper, add the free-range chicken breast and toss to coat. Set aside to marinate. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

3

Return the pan to the heat and add a drizzle of olive oil. Add the zucchini and the spring onion and cook for 3-4 minutes, or until softened. Add the risoni and stir to coat in the oil. Add the water and crumble in the vegetable stock cube. Bring to the boil, then reduce the heat to low and simmer for 10-12 minutes, or until the risoni is ‘al-dente’ and all the water has been absorbed. Remove from the heat and stir through the slivered almonds, baby spinach leaves and ½ of the parsley. Season to taste with a pinch of salt and pepper.

4

While the risoni is cooking, heat a drizzle of olive oil in a second medium frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden. Place the chicken on the oven tray lined with baking paper and cook in the oven for 14 minutes, or until cooked through. Remove from the oven and cut into 1 cm thick slices.

5

While the chicken is cooking, zest the lemon and cut into wedges. Add a pinch of the lemon zest to a medium bowl and squeeze in the juice (add as much or as little as you like depending on your taste preference). Stir through the remaining Greek yoghurt, the remaining parsley and season to taste with a pinch of salt and pepper.

6

Divide the green risoni between plates and top with the chermoula chicken. Dollop over the lemon parsley yoghurt and serve with any remaining lemon wedges.