Oven-Baked Chermoula Chicken
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Oven-Baked Chermoula Chicken

with Roasted Veggie Couscous & Lemon Yoghurt

Allergens:
Gluten
Wheat

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

lemon

1

chermoula spice blend

1

chicken thigh

1

chicken-style stock powder

1

couscous

(Contains Gluten, Wheat;)

1

tomato

1

baby spinach leaves

Not included in your delivery

olive oil

1

water

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Nutritional Values

Energy (kJ)2058 kJ
Calories0 kcal
Fat12 g
of which saturates3.8 g
Carbohydrate49.7 g
of which sugars13.7 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium1111 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• 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.

3

• 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.

4

• Roughly chop tomato and baby spinach leaves. • In a small bowl, combine the remaining yoghurt and a squeeze of lemon juice. Season to taste.

5

• To the pan with the couscous, add roasted veggies, tomato, spinach and a drizzle of olive oil. Season to taste.

6

• 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!