topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Chicken

Chermoula Chicken

with Roasted Veggies & Lime Yoghurt

With chermoula spice blend coating the chicken and a mouth-watering mix of lime yoghurt, rice studded with currants and sweet roasted veggies, this meal is sure to bring major excitement to the dinner table.

Tags:
Not Suitable for Coeliacs
Low Calorie
Naturally Gluten-Free
Allergens:
Sulphites
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice mix

(Contains Sulphites;)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

chicken breast

1 unit

zucchini

1 unit

carrot

1 unit

brown onion

2 clove

garlic

1 packet

basmati rice

1 packet

currants

½ unit

lime

1 bag

parsley

1 bag

baby spinach leaves

1 packet

slivered almonds

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

Not included in your delivery

olive oil

½ tsp

salt

20 g

butter

1.5 cup

water

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2300 kcal
Fat15 g
of which saturates5.8 g
Carbohydrate52.9 g
of which sugars19.6 g
Dietary Fibre0 g
Protein45 g
Cholesterol0 mg
Sodium1020 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

Marinate chicken
1

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chermoula spice blend, 1/2 the salt, 1/2 the Greek yoghurt and the chicken breast. Season with a pinch of pepper and toss to coat. Set aside.

chop red onion
2

Slice the zucchini into 2cm half-moons. Cut the carrot (unpeeled) into 2cm chunks. Slice the brown onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time. In the last 5 minutes of cook time, add the slivered almonds to the side of the oven tray to toast.

cook rice
3

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water, currants and the remaining salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Bake chicken
4

While the rice is cooking, in a large frying pan heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2 minutes each side. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! Transfer the chicken to a second oven tray lined with baking paper and spoon over any excess marinade from the frying pan. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

flavour yoghurt
5

While the chicken is cooking, zest the lime (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lime zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. Roughly chop the parsley. When the rice is done, stir through the baby spinach leaves.

Serve up
6

Thickly slice the chermoula chicken. Divide the rice, roasted veggies and chicken between plates. Drizzle with any chicken resting juices and top with lime yoghurt, almonds and parsley. Serve with the lime wedges. TIP: For the low-calorie option, serve with 1/2 the rice and omit the almonds.