Oven-Baked Chermoula Chicken
with Roasted Veggie Couscous & Lemon Yoghurt
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.
Ingredients
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
Nutritional Values
Instructions
• 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.
• 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!