with Green Chilli Yoghurt, Tamarind Chutney and Crispy Chickpeas
Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander. Here, we're using it to spice up chicken and crispy, then serving with warm cumin roasted veg, green chilli yoghurt and sweet-sour tamarind chutney for a dish that hits every flavour note.
Allergens
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Garlic Clove
2 unit(s)
Carrot
2 unit(s)
Red Onion
1 unit(s)
Sweet Potato
1 unit(s)
White Cumin Seeds
1 sachet(s)
Chickpeas
1 carton(s)
Greek Style Natural Yoghurt
75 grams
Green Chilli Paste
1 sachet(s)
Chermoula Spice Mix
1 sachet(s)
Diced British Chicken Breast
240 grams
Tamarind Chutney
40 grams
Honey
1 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Halve and peel the red onion, then cut each half into roughly 3cm wedges. Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato, carrots and onion on a large baking tray. Drizzle with oil and sprinkle over the cumin seeds. Season, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the veg on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. Spread the chickpeas onto another large baking tray.
Add the chickpeas to the middle shelf of the oven and roast until crispy, 13-15 mins. Turn halfway through.
Meanwhile, in a small bowl, combine the Greek style yoghurt and green chilli paste. Set aside.
Pop the diced chicken breast into a medium bowl. Add the garlic, half the chermoula spice mix and a drizzle of oil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until 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.
Once cooked, drizzle the honey over the chicken (see pantry for amount), transfer to a clean board and cover with foil to keep warm.
Meanwhile, once the chickpeas have roasted, carefully remove from the oven and drizzle with oil.
Add the remaining chermoula spice mix, season with salt and pepper, then toss to coat and return to the oven until crispy and fragrant, 5-6 mins.
When everything's ready, dollop a spoonful of the green chilli yoghurt on the side of each serving bowl. Using the back of a spoon, gently spread it into a smooth crescent shape along the edge of the bowl.
Pile the cumin veg into the centre of the bowl. Scatter over the roasted chickpeas, then drizzle over the tamarind chutney.
Top with the chicken to finish.
2559
kJ
Energy (kJ)
612
kcal
Energy (kcal)
13.5
g
Fat
4.2
g
of which saturates
75.8
g
Carbohydrate
37.3
g
of which sugars
18.6
g
Dietary Fibre
43.7
g
Protein
1.96
g
Salt
