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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Poitrines de poulet
Concentré de bouillon de poulet
Flocons de piment
Mélange d'épices Berbères
Pas inclus dans votre livraison
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.