Baked Chermoula Chicken

With Carrot Couscous & Roast Veggie Toss

You will need: 

Two oven trays (large and lined) 

Large frying pan

Medium sized saucepan with a lid

Ingredients:                                                                                                           Hands on: 20-30 mins  

5 potatoes (medium)                                                                                                       Ready in: 25-35 mins 

1 red onion (large)

Chermoula spice blend (12g)

Greek yogurt (optional / your desired amount)

Chicken breast (your desired amount)

Garlic (4 cloves)

Baby spinach leaves (optional)

1 lemon (or lemon juice from the bottle)

3 carrot (large)

Slivered almonds (optional)

Chicken stock  (powdered)

Couscous (95g) 

Olive oil

Butter

2 kumara (Medium)

Salt and pepper (seasoning)

Method:                                                             Remember: Wash your hands, and veggies before cooking

                                                                                                  

                          Preheat your oven to 220 c

                  (Bake)

1. First grab your chicken breasts and slice (horizontally) them in half (you can choose whether you want to slice them into bite size pieces) and place them into a medium sized bowl. Now you grab the olive oil, chermoula spice blend and salt. Add around about 3 tbsp of olive oil, add the chermoula spice blend, and around about 2 tsp of salt and add those to the bowl of chicken. Now using your hands to smoother the chicken in the spice blend, make sure that you cover each and every piece of chicken. Once they're all covered, place the bowl of chicken in the fridge.

2. Peel your potatoes, kumara and 2 carrots. And dice them into even cubes, after that place them on the large oven tray, now dice the onions and place them in the same tray as the veggies. Now drizzle some olive oil, add some salt and crack some pepper, one you're done that, mix them up using your hands. After that place the oven tray in the oven (4th row in the oven)

3. After the veggies have been in the oven for around 15 mins, you can take your chicken out of the fridge and get your large frying pan out (whether that's an electric frying pan or  stove top pan) And get out your 2nd large and lined tray and set aside.  Now turn the heat up on the pan to medium high heat and add a bit of olive oil to the pan, now you can add your chicken to the pan. Only cook the chicken for around 3 minutes each side. After the chicken has been briefly cooked, transfer the chicken from the pan to the lined tray. Now place the 

tray on the 6th row in your oven. Cook everything in the oven for another 10-15 minutes.

4. Time to make the couscous, peel and grate the carrot and dice the garlic. Cut around about 15g of butter and place in a medium sized pot, now place the pot on the stove top, turn the temperature on the stove to high. After the butter has melted, add in the carrots and cook until the carrots soften. After they have softened add in the garlic and cook until fragrant. Once you have done that, pour in 1 ½ cups of water, and add in the stock. Give it a quick stir. And add in the couscous, give it a quick stir and make sure to get all of the couscous. Place the lid on the pan and lower the heat to a simmer, leave this for 2-3 minutes. After that time has passed, remove the pot from the heat. And transfer to a bowl, now add in the spinach leaves and give it a quick toss.

 

5. Now you can start plating up, place your couscous on the plate, and grab your roast veggies out of your oven, and place them on the plate as well, now you can get the baked chermoula chicken out and plate that up as well. Now you may enjoy this feast you have made.

 

  Bon appetit