Chermoula Chicken & Veggie Risoni
with Lemon Yoghurt
This dish is inspired by the lively and vibrant night markets of Marrakech – it’s packed with loads of colour, aroma and zest, made only more delicious by the perfectly charred chermoula spiced chicken.
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
beetroot
1
capsicum
1
red onion
1 sachet
chermoula spice mix
(Contains Sulphites;)
1 packet
chicken breast
1 packet
Greek-style yoghurt
(Contains Milk;)
½
lemon
2 clove
garlic
1 bag
parsley
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 tub
chicken stock pot
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into 1cm cubes. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, combine the chermoula spice blend, the salt and 1/2 the Greek-style yoghurt in a medium bowl. Season with pepper. Add the chicken breast and toss to coat. Set aside.
Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest, a drizzle of olive oil and the remaining yoghurt. Season with salt and pepper and mix well. Set aside. Finely chop the garlic and parsley leaves (reserve some leaves for garnish!).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Don't worry if the chicken chars in the pan, this just adds more flavour!
Wipe out the frying pan, then heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the risoni, the water and chicken stock pot. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 10-15 minutes. Stir through the roasted veggies, chopped parsley, baby spinach leaves, any chicken resting juices and a squeeze of lemon juice. Season to taste. TIP: Add an extra splash of water if the liquid is absorbed before the risoni is tender.
Slice the chermoula chicken. Divide the veggie risoni between bowls and top with the chicken, lemon yoghurt and reserved parsley. Squeeze over lemon juice to serve.