Quick Spiced and Herby Chicken
with Zhoug Couscous, Courgette and Yoghurt
Ready in less than 25 minutes, this Quick Spiced and Herby Chicken has it all. Zhoug (pronounced zoog) is used here to flavour the couscous. It contains coriander, parsley and green jalapeno chillies for a spicy kick. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Carrot
1 unit(s)
Lemon
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
240 grams
Diced British Chicken Breast
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Red Pepper Chilli Jelly
45 grams
Zhoug Style Paste
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Add the water for the couscous (see pantry for amount), chicken stock paste and half the garlic to a large saucepan and bring to the boil.
c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).
b) Zest and halve the lemon. In a small bowl, combine the lemon zest and yoghurt.
c) In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and courgette, then sprinkle over the roasted herb and spice blend. Season with salt and pepper.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more.
b) Remove the pan from the heat and drizzle over the red pepper chilli jelly. Toss to coat.
a) Fluff up the couscous with a fork.
b) Stir through the zhoug style paste (add less if you'd prefer things milder) and pickled carrot.
c) Add the courgette and chicken to the couscous and pickled carrot and toss together.
a) Spoon the chicken and couscous jumble into your serving bowls.
b) Drizzle over the zesty yoghurt.
c) Serve with the remaining lemon cut into wedges for squeezing over.
Enjoy!
