Oven-Baked Chermoula Chicken
with Roasted Veggie Couscous & Lemon Yoghurt
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!
This recipe is under 650kcal per serving.
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
½
lemon
1 sachet
chermoula spice blend
1 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
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with 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 lined oven tray and bake, until cooked through, 8-12 minutes.
• While the chicken is cooking, in a medium saucepan, add the water and chicken-style stock powder and 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, baby spinach leaves 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. • Serve with a dollop of lemon yoghurt and any remaining lemon wedges. Enjoy!