Red Pepper Glazed Chermoula Chicken
with Courgette, Couscous and Dill Yoghurt Drizzle
Looking for a quick and tasty midweek dinner option? Try cooking up our Red Pepper Glazed Chermoula Chicken in just 20 minutes for a delicious and speedy meal.
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
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Chicken Stock Paste
1
Courgette
(May contain Celery)
260
Diced British Chicken Thigh
1
Chermoula Spice Mix
25
Sun-Dried Tomato Paste
1
Dill
75
Greek Style Natural Yoghurt
(Contains Milk)
25
Red Pepper Chilli Jelly
Not included in your delivery
240
Water for the Couscous
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Put the couscous into a large bowl.
b) Pour in the boiling water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, trim the courgette and slice into 1cm thick rounds.
b) Heat a large frying pan on high heat (no oil).
c) When hot, add the courgette and cook until charred, 5-6 mins. Turn only every couple of minutes - this will result in the courgette picking up some nice colour.
d) Once cooked, season with salt and pepper, then transfer to a bowl.
a) While the courgette is cooking, pop another large frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Meanwhile, when the courgettes have finished cooking cut the rounds into quarters.
a) Add the chermoula spice mix and sun-dried tomato paste to the chicken. Stir-fry for 1 min.
b) Pour the water for the sauce (see pantry for amount) into the pan.
c) Bring to the boil then lower the heat and simmer gently.
d) Simmer until the chicken is cooked through, 3-4 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, roughly chop the dill (stalks and all).
b) Combine the Greek style yoghurt and half the dill in a small bowl.
c) Season with salt and pepper, stir together then set aside.
d) Fluff up the couscous with a fork, stir through the charred courgette and remaining dill.
a) Once the chicken is cooked, stir the red pepper chilli jam into the pan then remove from the heat. Taste and season with salt and pepper if needed.
b) Share the couscous between your bowls and spoon the glazed chicken on top, making sure you get all the sauce from the pan.
c) Finish with a dollop of dill yoghurt.
Enjoy!
