Chermoula Chicken
with Winter Couscous and Zahtar Dressing
A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat. In this 15-minute recipe, Chef Jesse has marinaded the chicken in a delicious chermoula marinade and served it with a warming winter couscous salad packed with dried apricots, kale and coriander. Top with a good spoonful of homemade zaatar dressing for the final touch and you’re good to go.
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
150
Couscous
2
British Chicken Breasts
½
Chicken Stock Powder
1
Chermoula Spice Mix
100
Chopped Kale
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Lemon
40
Prunes
1
Carrot
1
Za'atar
1
Mayonnaise
1
Coriander
Not included in your delivery
2
Olive Oil
300
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle for the couscous. b) Pop the chicken and chermoula spice blend in a mixing bowl along with a pinch of salt and pepper. c) Add a drizzle of oil and mix well to coat the chicken evenly then tip the contents onto a baking tray. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
a) Pop the tray under the grill. b) Grill the chicken until cooked through and golden, turning halfway through cooking, 15-18 mins. c) IMPORTANT:The chicken is cooked when it is no longer pink in the middle!
a) When your kettle has boiled, pop the water (see ingredients for amount) into a large saucepan and bring back to the boil. b) Stir in the stock powder. c) Stir in the kale. Bubble for 30 seconds. d) Stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, trim the carrot (no need to peel). Use a vegetable peeler to peel long ribbons from the length of the carrot. b) Roughly chop the dried apricots. c) Roughly chop the coriander (stalks and all). d) Cut the lemon into quarters.
a) Pop the mayonnaise, olive oil (see ingredients for amount) and zahtar spice into a small bowl. b) Add the juice from a quarter of the lemon and season with a good pinch of salt and pepper. Mix well.
a) Once ready, add the carrot ribbons, dried apricot, flaked almonds and half the coriander to the couscous. Mix well. Season to taste with salt, pepper and lemon juice. b) Serve the couscous on plates with the grilled chicken on top. Generously spoon over the zahtar dressing, the remaining coriander and dig in! Enjoy!
