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Chermoula Chicken and Pasta

Chermoula Chicken
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Chermoula Chicken and Veggie Risoni

Charred chicken with chermoula spices is plated with tender roasted vegetables and risoni pasta - packed with colour, aroma and zest reminiscent of the Moroccan night markets.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Main Dish
Cuisine: Modern Australian, Moroccan
Cooking Method: Oven Roasted, Pan-frying
Nutrition Profile: Low Calorie Option
Servings: 4 servings
Calories: 609kcal
Author: The Cook

Equipment

  • Oven Tray lined with Baking Paper
  • Large Non-Stick Pan

Ingredients

  • 2 zucchini
  • 2 red capsicums (bell peppers)
  • 2 red onions
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic
  • 4 sprigs parsley
  • 200 g Greek yoghurt, (See Note 5)
  • 3 tablespoons Chermoula Spice Blend (see recipe)
  • 700 g chicken breast
  • 1 cup risoni
  • 2 vegetable stock cubes
  • 120 g baby spinach leaves
  • 1 lemon
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 2 cups water

Instructions

  • Preheat the oven to 220°C/200°C fan-forced.
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  • Slice the zucchini into 1 cm (⅜") half-moons. Cut the red capsicum into 2 cm (¾") chunks. Cut the red onion into 2 cm (¾") wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast for about 20 minutes, or until tender. (see note 1)
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  • While the vegetables are cooking, combine the chermoula spice blend, the salt, chicken breast and ½ the Greek yoghurt in a medium bowl. Season with a pinch of pepper and toss to coat. Set aside to marinate.
    In a small bowl
  • Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lemon zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. Finely chop the garlic (or use a garlic press). Finely chop the parsley (reserve some leaves for garnish!).
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  • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until golden, 2 minutes each side. (see note 2) Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Set aside to rest. (see note 3)
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  • Wipe out the pan, then heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the risoni, water and crumbled vegetable stock. Bring to the boil. Reduce the heat and simmer, stirring occasionally, until ‘al dente’ and the water has absorbed, 10-15 minutes (see note 4). Stir in the roasted veggies, parsley, baby spinach leaves, any resting juices from the chicken and a squeeze of lemon. Season to taste with salt and pepper.
    Wipe out the pan
  • Thickly slice the chicken. Divide the veggie risoni between plates and top with the chermoula chicken, lemon yoghurt and reserved parsley. Serve with any remaining lemon wedges. (See Note 5)
    Chermoula Chicken
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Notes

  1. Cut the veggies to the correct size so they cook in the allocated time.
  2. Don't be concerned if the chicken begins to char as it will add to the flavour
  3. Chicken cook times will vary depending on the size of the fillet.Chicken cook times will vary depending on the size of the fillet.
  4. If the pan looks a bit  dry and the risoni isn't tender add a splash or two of water .
  5. For the low-calorie option, serve without the lemon yoghurt.

Nutrition

Serving: 1serving | Calories: 609kcal | Carbohydrates: 54g | Protein: 52g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 903mg | Potassium: 1549mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5225IU | Vitamin C: 125mg | Calcium: 331mg | Iron: 7.1mg
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