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Chermoula Chicken & Veggie Risoni
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Chermoula Chicken & Veggie Risoni

Chermoula Chicken & Veggie Risoni

with Lemon Yoghurt

This dish is inspired by the lively and vibrant night markets of Marrakech – it’s packed with loads of colour, aroma and zest, made only more delicious by the perfectly charred chermoula spiced chicken.

Tags:
Calorie Smart
Allergens:
Schwefeldioxide und Sulfite
Milk
Gluten
Wheat

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

capsicum

1

red onion

1 sachet

chermoula spice mix

1 packet

chicken breast

1 packet

Greek-style yoghurt

½

lemon

2 clove

garlic

1 bag

parsley

1 packet

risoni

1 tub

chicken stock pot

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt

1 cup

water

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Nutritional Values

per serving
Energy (kJ)2601 kJ
Fat18.6 g
of which saturates5 g
Carbohydrate58.3 g
of which sugars23.6 g
Protein47.7 g
Sodium1445 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Cooking Steps

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into 1cm cubes. Cut the capsicum into 2cm chunks. Cut the red 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 size so they cook in time.

Flavour the chicken
2

While the veggies are roasting, combine the chermoula spice blend, the salt and 1/2 the Greek-style yoghurt in a medium bowl. Season with pepper. Add the chicken breast and toss to coat. Set aside.

Prep the toppings
3

Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest, a drizzle of olive oil and the remaining yoghurt. Season with salt and pepper and mix well. Set aside. Finely chop the garlic and parsley leaves (reserve some leaves for garnish!).

Cook the chicken
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Don't worry if the chicken chars in the pan, this just adds more flavour!

COOK THE RISONI
5

Wipe out the frying pan, then heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the risoni, the water and chicken stock pot. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 10-15 minutes. Stir through the roasted veggies, chopped parsley, baby spinach leaves, any chicken resting juices and a squeeze of lemon juice. Season to taste. TIP: Add an extra splash of water if the liquid is absorbed before the risoni is tender.

SERVE UP
6

Slice the chermoula chicken. Divide the veggie risoni between bowls and top with the chicken, lemon yoghurt and reserved parsley. Squeeze over lemon juice to serve.

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