Berbere Chicken
with Cilantro Couscous and lemon Yogurt Sauce
We've taken the humble chicken dinner on a journey and are proud to share our results! Our chef-created, tangy yogurt marinade features Berbere, an Ethiopian spice blend of many heady aromatics. Topped with a citrus coriander sauce, this combination is sure to please!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
227 g
Zucchini
10 g
Garlic
10 g
Cilantro
1 unit
Lemon
100 g
Greek Yogurt
(Contains Milk)
56 g
Onion, chopped
½ cup
Couscous
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Chili Flakes
1 tbsp
Berbere Spice Blend
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the zucchini and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Zest the lemon(s), then cut into wedges. In a medium bowl, mix together the spice blend and half the yogurt. Season with salt and pepper. Add the chicken and toss to coat.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to a parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 175°F.**)
Meanwhile, on another baking sheet, toss the zucchini with a drizzle of oil, and as much chili flakes as you like. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, unti the zucchini softens, 10-12 min.
Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook until golden-brown, 4-5 min. Add the couscous and garlic. Stir for 1 min. Add the broth concentrate(s) and 3/4 cup water (double for 4 ppl). Bring to a boil, then reduce the heat to low. Cover and remove from heat. Set aside until all the water is absorbed, 5-6 min.
Meanwhile, in a small bowl, mix the remaining yogurt, half the lemon zest and half the cilantro. Season with salt and pepper. Squeeze in the juice of one lemon wedge, if desired.
Stir the remaining cilantro into the couscous. Stir the remaining lemon zest into the zucchini. Divide the couscous, zucchini and chicken between plates. Drizzle the yogurt sauce over the chicken.
