Quick Chermoula Chicken & Veggie Coucous
with Garlic Dip
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
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Ingredients
1
leek
1
carrot
1
beetroot
2 clove
garlic
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Set your air fryer to 200°C. Thickly slice leek. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place leek, carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• When the couscous is done, add veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste. Slice chermoula chicken. • Divide veggie couscous between bowls. Top with chicken and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!