Double Oven-Baked Chermoula Chicken
with Roasted Veggie Couscous & Lemon Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
If you're in the mood to let the oven do most of the chef work tonight, then you'll be glad you found this recipe. With the veggies and chicken baking to golden perfection in the oven, all you'll have to worry about is fluffing up little couscous grains and mixing together the lemon yoghurt!
Ingredients
1
carrot
1
zucchini
½
lemon
1 sachet
chermoula spice blend
(May be present: Soy.)
2 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
tomato
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on an oven tray lined with baking paper. Drizzle over some olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are roasting, zest lemon to get a pinch and slice into wedges. • In a large bowl, combine chermoula spice blend, lemon zest, a squeeze of lemon juice, a pinch of salt and pepper, a drizzle of olive oil and a dollop of Greek-style yoghurt. Toss chicken thigh in the spiced yoghurt until well coated. • Transfer to a second oven tray lined with baking paper and bake, until cooked through, 8-12 minutes.
TIP: Spread chicken over two oven trays if your tray is getting crowded.
• While chicken is cooking, in a medium saucepan, add the water and chicken style stock powderand bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Roughly chop tomato and baby spinach leaves. • In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste.
• To the pan with the couscous, add roasted veggies, tomato, spinach and a drizzle of olive oil. Season to taste.
• Thickly slice chermoula chicken. • Divide the roasted veggie couscous between plates and top with the chermoula chicken. • Drizzle over the lemon yoghurt and serve with any remaining lemon wedges. Enjoy!
