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.
Produit dans un établissement 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.
Ingrédients
340 g
Poitrines de poulet
170 g
Riz basmati
454 g
Courgette
56 g
Oignon, haché
10 g
Ail
10 g
Coriandre
1 pièce(s)
Citron
1 cs
Épices à chermoula
(Contient: Sésame, Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
100 g
Yogourt grec
(Contient: Lait)
Pas inclus dans votre livraison
Huile*
Ustensiles
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.
