Chermoula Chicken & Garlicky Lentils
with Rainbow Salad, Hummus & Fetta
- Sesame
- Milk
- Almond
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Punchy flavours can be found aplenty in this chermoula chicken and garlicky lentil shawarma bowl. Every mouthful is a masterclass in big, bold flavour, from the juicy, spice-rubbed chicken to those creamy hummus dollops and salty fetta crumbles. It’s a vibrant, Middle Eastern-inspired feast that’s basically sunshine in a bowl.
Ingredients
330 g
Chicken Thigh
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
½
Red Onion
1 packet
Lentils
1
Cucumber
1
Garlic
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through
(when no longer pink inside), 10-14 minutes.
• In the last minute of cook time, add chermoula spice blend, turning chicken to
coat. Transfer to a plate and cover to keep warm.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, thinly slice red onion (see ingredients).
• In a small microwave-safe bowl, combine onion, the white wine vinegar a good
pinch of sugar and salt.
• Microwave onion in 30 second bursts, until softened. Set aside.
• Drain and rinse lentils.
• Thinly slice cucumber into rounds.
• Finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook lentils and garlic until fragrant and warmed through, 2-3 minutes.
• In a medium bowl, combine mixed salad leaves, shredded cabbage mix and a
drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Drain pickled onion.
• Slice chicken (if preferred).
• Divide garlicky lentils, rainbow salad, pickled onion, cucumber rounds, hummus
and chermoula chicken between bowls.
• Crumble over fetta cubes and garnish with flaked almonds to serve. Enjoy!
