Baked Chermoula Chicken
with Carrot Couscous & Tomato Salad
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before getting golden in a frying pan. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
The quantities provided above are averages only.
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 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
chermoula spice mix
(Contains Sulphites;)
1 packet
chicken breast
2 clove
garlic
1 bag
baby spinach leaves
1 unit
tomato
1 unit
cucumber
½ unit
lemon
½ unit
carrot
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine 1/3 of the Greek yoghurt with the chermoula spice blend, the salt and a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Finely chop the tomato and cucumber. Cut the lemon into wedges (see ingredients list). Grate the carrot (see ingredients list).
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until golden, 2-3 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). Set the chicken aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine, then cover with a lid and set aside until the water is absorbed, 5 minutes.
In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a squeeze of lemon juice. Season generously with salt and pepper and toss to coat. Set aside. Fluff the couscous up with a fork and stir through the baby spinach leaves and toasted almonds. Add a generous squeeze of lemon and season to taste.
Thickly slice the chermoula chicken. Divide the carrot couscous between plates and top with the chicken and tomato salad. Spoon over a dollop of the remaining Greek yoghurt and serve with any remaining lemon wedges.