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Chermoula Chicken

Chermoula Chicken

with Herbed Almond Risoni and 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 herbed almond risoni, you won't look back.

Allergens:SulphitesMilkGlutenTree Nuts

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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

chermoula spice mix


1 tub

Greek-style yoghurt


1 packet

free range chicken breast

1 bunch

spring onions

1 bunch


1 unit


1.5 packet



1 cube

vegetable stock

1 unit


1 unit

red capsicum

1 packet

slivered almonds

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

Not included in your delivery

olive oil

1.5 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat33 g
of which saturates7.3 g
Carbohydrate65.4 g
of which sugars12 g
Dietary Fibre0 g
Protein54.2 g
Cholesterol0 mg
Sodium711 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Large Pan
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Finely slice the spring onion. Slice the zucchini into half-moons. Dice the red capsicum. Roughly chop the parsley leaves.

In a medium bowl, combine the chermoula spice blend and 1/2 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 large 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. Return the pan to the heat and add a drizzle of olive oil. Add the spring onion, zucchini and red capsicum and cook for 4-5 minutes, or until softened.


Add the risoni and stir to coat. Add the water (check ingredients list for the amount) and crumble in the vegetable stock cube. Bring to the boil, then reduce the heat to medium-low and simmer for 15-17 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, salt (use suggested amount) and 1/2 of the parsley. Season with a pinch of pepper.


While the risoni is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until golden. Transfer the chicken to the oven tray lined with baking paper and cook in the oven for 14 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the oven, allow to rest for a few minutes and cut into 1 cm thick slices.


While the chicken is cooking, zest the lemon and slice into wedges. In a medium bowl, add the remaining Greek yoghurt and the remaining parsley. Season to taste with a pinch of salt and **pepper*, add a pinch of the lemon zest and squeeze in the juice from 1/2 the lemon wedges. TIP:** Add as much or as little lemon juice as you like depending on your taste preference.


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