What are the main ingredients in Taste-of-Tunisia Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Taste-of-Tunisia Chicken?

Calories: 773, Carbs: 49 grams, Fat: grams, Protein: 58.7 grams, Sugar: 20.4 grams, Salt: 264 grams

How do I prepare Taste-of-Tunisia Chicken?

MARINATE: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside. DRESS: In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside. MIX: Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 10ml of sweetener. Loosen with water in 5ml increments until drizzling consistency. SCATTER: When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time. FEAST!: Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy! ROAST: Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Taste-of-Tunisia Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Taste-of-Tunisia Chicken

Name: Taste-of-Tunisia Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

We’re in love with chermoula’s colourful flavour. Here, it’s used to marinate succulent chicken pieces before being oven roasted alongside carrots, chickpeas, and onions. Sided with a fresh tomato salad and finished off with a chermoula-yoghurt drizzle.

Taste-of-Tunisia Chicken

with a veggie roast & chermoula-yoghurt drizzle

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Carrot
Chicken
Chickpeas
Free-range Chicken Pieces
Fresh Mint
Low Fat Plain Yoghurt
Onion
Onions
Pesto Princess Chermoula Paste
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 5ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!

Free-range Chicken Pieces - 2
Pesto Princess Chermoula Paste - 15ml
Carrot - 240g
Onion - 1
Baby Tomatoes - 80g
Chickpeas - 60g
Salad Leaves - 20g
Low Fat Plain Yoghurt - 15ml
Fresh Mint - 3g

Download the Recipe

Serves 2

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 10ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!

Free-range Chicken Pieces - 4
Pesto Princess Chermoula Paste - 30ml
Carrot - 480g
Onion - 1
Baby Tomatoes - 160g
Chickpeas - 120g
Salad Leaves - 40g
Low Fat Plain Yoghurt - 30ml
Fresh Mint - 5g

Download the Recipe

Serves 3

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 15ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 15 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!

Free-range Chicken Pieces - 6
Pesto Princess Chermoula Paste - 45ml
Carrot - 720g
Onions - 2
Baby Tomatoes - 240g
Chickpeas - 180g
Salad Leaves - 60g
Low Fat Plain Yoghurt - 45ml
Fresh Mint - 8g

Download the Recipe

Serves 4

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 20ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 15 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!