Chermoula Chicken Loaded Naan
with Zhoug Yoghurt and Rocket & Tomato Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Chermoula Chicken Loaded Naan in just 20-25 minutes for a delicious and speedy meal.
Fresh and zingy, chermoula spice mix is widely used in North African cuisine. Made with fragrant herbs and spices such as paprika, ground turmeric, ground coriander, as well as citrussy dried lemon peel, this spice mix is ideal mixed with oil to create a flavourful marinade for meat and fish.
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
1 unit(s)
Garlic Clove
260 grams
Diced British Chicken Thigh
½ sachet(s)
Chermoula Spice Mix
50 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 unit(s)
Medium Tomato
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. Peel and grate the garlic (or use a garlic press).
b) In a medium bowl, add the garlic, diced chicken, 1 tbsp each of yoghurt, zhoug style paste, chermoula spice mix (see ingredients for amount, add less if you prefer things milder), and a drizzle of olive oil.
c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, cut the tomato into 1cm chunks.
b) In a medium bowl, combine the tomato, sugar and olive oil (see pantry for both amounts). Season with salt and pepper, then set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the yoghurt-coated chicken to the pan.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) In a small bowl, combine the remaining zhoug and yoghurt.
a) Cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Add the rocket to the tomato bowl. Toss to coat.
a) When everything's ready, share the toasted naans between your plates.
b) Top with the rocket and tomato salad and chermoula chicken.
c) Drizzle over the zhoug yoghurt to finish.
Enjoy!
