Chermoula Chicken & Rice Bake
with Capsicum & Garlic Aioli- Milk
- Eggs
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It's chicken night tonight! While you cook juicy chicken thighs, the rice will be baking away, soaking up everything the veggies have to offer in the oven. If the bright veggies haven't convinced you enough, drizzle garlic aioli over the rice bake - which is sure to seal the deal!
Ingredients
1 punnet
snacking tomatoes
1 bag
green beans
1
capsicum
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.75 cup
boiling water
20 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve snacking tomatoes. Trim and halve green beans. Thinly slice capsicum into strips. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook snacking tomatoes, green beans and capsicum, tossing, until just tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.
• To pan, stir in basmati rice, chargrilled capsicums, chermoula spice blend, the salt, and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people). Stir to combine, then remove from heat. • Transfer veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When rice is ready, stir through the butter.
• When rice has 15 minutes bake-time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes (cook in batches if your pan is getting crowded). • In the last 2-3 minutes, add garlic & herb seasoning and a splash of water, turning chicken to coat.
• Slice garlic chicken. • Divide rice bake between bowls. Top with chicken. • Drizzle with garlic aioli and sprinkle with flaked almonds to serve. Enjoy!
