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Chermoula & Yoghurt Spiced Chicken

Chermoula & Yoghurt Spiced Chicken

with Zucchini Pilaf

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Tonight, we’re bringing the hustle and bustle of a Marrakech night market to your kitchen. They’re just packed with the freshest, most seductively well-spiced food for miles around. Perfect deep, rich chargrilled chicken is the inspiration for this chermoula and yoghurt spiced chicken, served with a zesty zucchini pilaf.

Allergens:SulphitesMilk

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 Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

chermoula spice mix

(ContainsSulphites)

1 tub

Greek-style yoghurt

(ContainsMilk)

2 fillet

free range chicken breast

1

brown onion

1 clove

garlic

1 bunch

coriander

1

zucchini

1 packet

basmati rice

1 cube

chicken stock

½

lemon

Not included in your delivery

1.33 cup

hot water

½ tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2610 kJ
Fat13.7 g
of which saturates4.8 g
Carbohydrate72.5 g
of which sugars11.2 g
Dietary Fibre0 g
Protein49.1 g
Cholesterol0 mg
Sodium316 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Saucepan
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion and peel and crush the garlic. Chop the coriander leaves and stalk separately, and cut the zucchini into 1 cm pieces. Crumble the chicken stock and zest and juice the lemon.

2

In a medium bowl combine the chermoula spice mix and half of the Greek yoghurt. Season with salt and pepper, then add the chicken breast and toss to coat well. Set aside to marinate.

3

Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until soft. Add the garlic, coriander stalks and zucchini. Season with salt and pepper, then add the basmati rice and stir with a wooden spoon to coat the grains well in all of the flavours in the pan. Add the hot water and the crumbled chicken stock, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the rice is tender. Remove the pan from the heat (still covered) and set aside to keep warm.

4

Meanwhile, heat a dash of olive oil in a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for 10 minutes. Cut the chicken into 1 cm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.

5

In a small bowl combine the remaining Greek yoghurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir the coriander leaves and remaining lemon juice through the cooked rice mixture.

6

To serve, divide the zucchini pilaf between plates and top with the sliced chermoula chicken. Dollop with the lemony yoghurt.