Chermoula and Yoghurt Marinated Chicken
By Zuthilios
0hr 10min
Cook Time:
0hr 30min
Calories | Fat | Carbs | Protein |
---|---|---|---|
N/A | 18g | 72g | 62g |
Ingredients
8 unit(s)
Chicken Thigh
2 tsp
Chermoula Spice Mix
2 pot(s)
Greek Style Natural Yoghurt
(ContainsMilk)1 unit(s)
Onion
2 unit(s)
Courgette
(May containcelery)2 clove
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Lemon
300 grams
Basmati Rice
1 pot(s)
Chicken Stock Pot
Method
Put the chicken thigh in a mixing bowl with the chermoula spice mix, half the natural yoghurt, a pinch of salt and a good grind of black pepper. Massage the chicken until it is well coated. TIP: Remember to wash your hands after handling raw meat!
Halve, peel and chop the onion into ½cm pieces. Remove the top and bottom from the courgette, cut lengthways into 1cm strips then chop into chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks. Zest the lemon. Mix a pinch of lemon zest through the remaining yoghurt in a small bowl.
Heat a splash of oil in a large saucepan on medium heat. Cook the onion until soft, 5 mins. Add the garlic and coriander stalks. Stir in the basmati rice making sure it is coated in the oil. Preheat your grill to its highest setting.
Add 600ml water (amount specified in the ingredient list) to the pan, along with the chicken stock pot and courgette. Bring to the boil. Stir to dissolve the stock pot, then reduce the heat to a simmer and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, put the marinated chicken on a foil-lined baking tray. Pop it under your grill for 16-18 mins. TIP: You want the yoghurt marinade to scorch, so don’t be tempted to turn the grill down. It’s all about flavour! Turn the chicken halfway through cooking. TIP: The chicken is cooked when it is no longer pink in the middle.
Once the rice is ready, stir through the coriander leaves and a squeeze of lemon juice. Taste and add salt, black pepper and more lemon juice if you feel it needs it. Cut the chicken into 1cm thick strips and serve on top of the courgette rice. For a finishing touch, add dollops of lemon yoghurt. Enjoy!
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