Chermoula Baked Chicken Thighs
with Spiced Aubergine, Harissa Rice and Yoghurt
These delicious Chermoula Baked Chicken Thighs have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
1
Flat Leaf Parsley
½
Red Chilli
1
Aubergine
(May contain Celery)
50
Harissa Paste
100
Basmati Rice
10
Chicken Stock Paste
1
Chermoula Spice Mix
3
British Chicken Thighs
150
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
200
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
Trim the aubergine, then cut into roughly 1cm pieces.
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the garlic and harissa paste. Stir-fry for 1 min, then pour in the cold water for the rice (see ingredients for amount).
Stir in the rice and chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, pop the aubergine onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula spice mix. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, pop the chicken into a medium bowl with the remaining chermoula spice mix and a third of the yoghurt. Season with salt and pepper, then mix to coat.
Lay the chicken thighs flat on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Discard any marinade left in the bowl.
Once the aubergine has roasted for about 5 mins, add the chicken tray to the middle shelf to roast until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the rice is cooked, fluff it up with a fork and stir through half the parsley.
When everything is ready, share the harissa rice between your plates and top with the roasted aubergine. Slice the chicken into 1cm thick pieces and lay on top.
Sprinkle over the chilli (use less if you don't like too much heat) and remaining parsley. Drizzle with the remaining yoghurt to finish. Enjoy!
