Chermoula-Spiced Chicken
with Basmati Rice and Roasted Zucchini
On the menu for tonight is a yogurt-marinated chicken jazzed up with a chermoula spice blend – a traditional seasoning used for grilling meat in Moroccan and Tunisia cuisine.
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
170 g
Basmati Rice
454 g
Zucchini
56 g
Onion, chopped
10 g
Garlic
10 g
Cilantro
1 unit
Lemon
1 tbsp
Chermoula Spice Blend
(Contains Sesame, Sulphites)
1 unit
Chicken Broth Concentrate
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast the zucchini and chicken). Start prepping when the oven comes up to temperature!
MARINATE CHICKEN Wash and dry all produce. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lemon. In a medium bowl, mix the chermoula spice and half the yogurt. Season with salt and pepper. Add the chicken and toss to coat.
ROAST CHICKEN 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, 14-16 min. (TIP: Cook to a minimum internal temperature of 175°F.)
ROAST ZUCCHINI Meanwhile, toss the zucchini on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until softened, 14-15 min.
COOK RICE Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the rice and garlic. Stir for 1 min. Add the broth concentrate(s) and 1 1/3 cups salted water (double for 4 people). Boil, then reduce the heat to low. Cover and cook until all the water is absorbed, 10-12 min.
MAKE SAUCE Meanwhile, in a small bowl, mix the lemon zest, 1 tbsp lemon juice (double for 4 people) and remaining yogurt. Season with salt and pepper.
FINISH AND SERVE Fluff the rice with a fork. Stir in half the cilantro. Divide the rice, zucchini and chicken between plates. Sprinkle with remaining cilantro. Drizzle the yogurt sauce over the chicken.
