Chermoula Chicken & Roasted Veggies with Currant Rice & Lemo

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

olive oil

1 sachet chermoula spice blend

1 packet chicken breast

2 zucchini

2 red capsicum

2 red onion

1 bag baby spinach leaves

40 g butter

4 clove garlic

1 1/2 basmati rice

2 1/2 cup water

1 packet currants

1 lemon

1 bag parsley

1 packet slivered almonds

1 packet Greek-style yoghurt

Directions

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chermoula spice blend and 1/2 the Greek-style yoghurt. Add the chicken breast and a pinch of salt and pepper. Toss to coat, then set aside.

Slice the zucchini into half-moons. Cut the red capsicum into bite-sized chunks. Slice the red onion into bite-sized wedges. Place the veggies on a lined oven tray. Drizzle with olive oil. Season, toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the basmati rice, the water, currants and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, in a large frying pan heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second lined oven tray and spoon over any excess marinade from the frying pan. Bake until cooked through, 8-12 minutes. TIP: Don’t worry if the yoghurt chars in the pan, this just adds more flavour! TIP: Chicken is cooked when it is no longer pink inside.

While the chicken is cooking, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest with a drizzle of olive oil and the remaining yoghurt. Season to taste and set aside. Stir the baby spinach leaves through the currant rice until wilted. Roughly chop the parsley.

Slice the chermoula chicken. Divide the roasted veggies and currant rice with spinach between plates. Top the rice with the chicken, spooning over any resting juices. Drizzle the chicken with the lemon yoghurt, then sprinkle with the parsley and slivered almonds. Serve with a squeeze of lemon and any remaining lemon wedges.

Nutrition

• Total Fat: 28.2 g
• Saturated Fat: 9.2 g
• Sodium: 548 mg
• Total Carbohydrate: 86.9 g
• Total Sugars: 25 g
• Protein: 52.5 g