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Berbere Chicken

Berbere Chicken

with Cilantro Couscous and lemon Yogurt Sauce

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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!

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

227 g

Zucchini

10 g

Garlic

10 g

Cilantro

1 unit

Lemon

100 g

Greek Yogurt

(ContainsMilk/Lait)

56 g

Onion, chopped

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

1 tbsp

Berbere Spice Blend

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2218 kJ
Calories530 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate32 g
Sugar5 g
Dietary Fiber15 g
Protein54 g
Cholesterol104 mg
Sodium779 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Bowl
Zester
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Cups
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the zucchini and chicken). Start prepping when the oven comes up to temperature!

2

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.

3

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.**)

4

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.

5

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.

6

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.

7

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.