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Chermoula-Spiced Chicken

Chermoula-Spiced Chicken

with Basmati Rice and Roasted Zucchini

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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.

Allergens:Sesame/SésameSulphites/SulfiteMilk/Lait

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

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

(ContainsSesame/Sésame, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2732 kJ
Calories653 kcal
Fat9 g
Saturated Fat2 g
Carbohydrate88 g
Sugar7 g
Dietary Fiber4 g
Protein56 g
Cholesterol104 mg
Sodium543 mg
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Zester
Baking Sheet
Non-Stick Pan
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

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.

3

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.)

4

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.

5

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.

6

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.

7

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.