Moroccan Spiced Chicken
with Fragrant Lentil Rice
Crispy, spiced chickpeas will fill your home with smells of the middle east while Moroccan spiced chicken sears on the stovetop. And don't overlook the hearty rice and lentils combo, topped with a creamy garlic yogurt and salty, crispy shallots!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
1 tbsp
Moroccan Spice Blend
¾ cup
Basmati Rice
56 g
Red Lentils
28 g
Crispy Shallots
(Contains Wheat)
56 g
Onion, chopped
398 mL
Chickpeas
1 tbsp
Garlic Puree
1 tsp
Cumin, ground
1 unit
Chicken Broth Concentrate
100 g
Greek Yogurt
(Contains Milk)
7 g
Cilantro
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, 1/2 tsp Moroccan Spice Blend and 2 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven until almost crispy, 10-12 min. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and bake until crispy, 6-8 min.
While chickpeas roast, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, lentils, onions and cumin. Cook, stirring often, until toasted, 2-3 min. Add broth concentrate, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl). Stir to combine, then bring to a boil over high. Reduce heat to low. Cover and cook, until rice and lentils are tender and liquid is absorbed, 12-14 min.
While lentil rice cooks, pat chicken dry with paper towels, then season both sides with salt, pepper and remaining Moroccan Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While chicken cooks, roughly chop the cilantro. Stir together yogurt, half the cilantro, 1/4 tsp garlic puree, 1/4 tsp sugar and 2 tsp water (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.
Fluff lentil rice with a fork, then stir in half the chickpeas. Season with salt and pepper.
Slice chicken. Divide lentil rice between plates. Top with chicken and remaining chickpeas. Dollop with garlic yogurt sauce. Sprinkle crispy shallots and remaining cilantro over top.
