Chermoula & Garlic Chicken
with Jewelled Rice & Harissa Yoghurt
This aromatic dish will take your senses to the vibrant night markets of Marrakesh. The perfectly charred chermoula-spiced chicken makes it all the more authentic.
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.
Ingredients
4 clove
garlic
1 sachet
chermoula spice blend
1 packet
chicken drumstick fillet
1
brown onion
1
carrot
1 packet
harissa paste
½ packet
currants
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
1.5 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. In a medium bowl, combine the chermoula spice blend, the salt, some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people) and 1/2 the garlic. Add the chicken drumstick fillet and a pinch of pepper. Toss to coat. Set aside.
Finely chop the brown onion, then set aside. Thinly slice the carrot into half-moons. Place the carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Meanwhile, in a small bowl, combine the harissa paste and remaining yoghurt. Season to taste.
While the carrot is roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the onion and cook, stirring, until just softened, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water, currants (see ingredients), basmati rice and a pinch of salt. 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. Keep covered until the rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to a second lined oven tray. Bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.
TIP: Don't worry if the yoghurt chars in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
Gently stir the roasted carrot and baby spinach leaves through the rice.
Slice the chermoula and garlic chicken. Divide the jewelled rice between plates. Top with the chicken and a dollop of harissa yoghurt. Sprinkle with the flaked almonds to serve.
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