Chermoula-Spiced Yoghurt Chicken

Name: Chermoula-Spiced Yoghurt Chicken with Lemony Greens & Rapid Currant Rice
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet basmati rice; 1 packet currants; 20 g butter; 1 sachet chicken-style stock powder; 1 sachet chermoula spice blend; 1 packet chicken thigh; 1 bag green beans; 1 zucchini; ½ lemon; 1 bag baby spinach leaves; 1 packet Greek-style yoghurt

with Lemony Greens & Rapid Currant Rice

4.5(403)

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Calories

:

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Protein

:

42.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Kid Friendly

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens
Milk

This trifecta of a dish has stepped up to the plate! You've got currants added to your basmati race taking it from zero to hero, a collection of some gorgeous, lemony greens and tender chermoula spiced chicken all in the one serving! *This recipe is under 650kcal per serving.* *Unfortunately, this week’s chicken tenderloins were in short supply, so some customers will receive chicken thigh instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

currants

(May be present: Wheat, Gluten, Soy, Milk.)

1 sachet

chicken-style stock powder

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

chicken thigh

1 bag

green beans

1

zucchini

½

lemon

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2457 kJ

Fat11.5 g

of which saturates3.7 g

Carbohydrate75 g

of which sugars13 g

Protein42.2 g

Sodium1070 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and currants and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. Add the butter and chicken-style stock powder and stir to combine.

2

• Meanwhile, in a medium bowl, combine a dollop of Greek-style yoghurt, chermoula spice blend and a pinch of salt. Add chicken thigh. Toss to coat. • Transfer to a lined oven tray and bake until cooked through 14-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside

3

• While chicken is cooking, trim green beans. • Slice zucchini into rounds. • Cut lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add green beans and zucchini and cook, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and a squeeze of lemon juice and cook until wilted, 1 minute. Season to taste.