HelloFresh
Chermoula-Yoghurt Chicken

Chermoula-Yoghurt Chicken

with Jewelled Rice & Lemon Yoghurt

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 1423 ratings
Read more

Add a little sparkle to your weeknight dinner with this bright and richly flavoured chicken meal. The “jewels” in the colourful rice are lightly cooked greens, toasted almonds and plump currants, for an easy and addictive side dish that will steal your heart.

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsLow Calorie
Allergens:SulphitesMilkTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove

garlic

1 sachet

chermoula spice mix

(ContainsSulphites)

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

chicken thighs

1 unit

brown onion

1 unit

zucchini

½ unit

lemon

1 packet

currants

1 packet

basmati rice

1 cube

chicken stock

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt (for the chicken)

1.5 cup

water

¼ tsp

salt (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat16.1 g
of which saturates5.3 g
Carbohydrate53.5 g
of which sugars19.7 g
Protein41 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Add flavour
Add flavour
1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chermoula spice blend, salt (for the chicken), 1/2 the Greek yoghurt and 1/2 the garlic. Add the chicken thigh, season with a pinch of pepper and toss to coat. Set aside.

toast almonds
toast almonds
2

Finely chop the brown onion. Cut the zucchini into 1cm chunks. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the remaining Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Cook the rice
Cook the rice
3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook until just softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants, basmati rice, salt (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan 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 THE CHICKEN
BAKE THE CHICKEN
4

While the rice is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and spoon over any remaining marinade. Bake until cooked through, 8-12 minutes (depending on thickness).

FINISH THE RICE
FINISH THE RICE
5

While the chicken is baking, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and cook until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Season to taste with salt and pepper. Gently stir the veggies into the rice. TIP: For the low-calorie option, serve with 1/2 the rice.

Serve up
Serve up
6

Thinly slice the chicken. Divide the jewelled rice between plates and top with the chermoula chicken. Drizzle with lemon yoghurt and sprinkle with the flaked almonds. Serve with the lemon wedges.