What are the main ingredients in Golden Chermoula Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Golden Chermoula Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Golden Chermoula Chicken?

AMBER WEDGES & RUBY TOMATOES: Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. CRISPY CHICKPEAS & ONIONS: When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised. PAN FRY THE CHICKEN: Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices. PUT TOGETHER THE SALAD & DRESSING: Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste. A HEARTY HELPING!: Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!

What should be prepared from my kitchen to make Golden Chermoula Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Golden Chermoula Chicken

This one’s a breeze to cook and even lovelier to munch! Succulent chicken breast slices, drizzled with honey-chermoula dressing, strewn with fresh mint, and served with a veggie roast of carrot wedges, chickpeas, and onions.

Golden Chermoula Chicken

with oven-caramelised carrot, crispy chickpeas & a tossed salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Carrot
Chermoula Coconut Dressing
Chicken
Chickpeas
Free-range Chicken Breast
Fresh Mint
Onion
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!

Carrot - 240g
Chickpeas - 60g
Onion - 1
Baby Tomatoes - 80g
Free-range Chicken Breast - 1
Salad Leaves - 30g
Radish - 20g
Chermoula Coconut Dressing - 37.5ml
Fresh Mint - 4g

Download the Recipe

Serves 2

AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!

Carrot - 480g
Chickpeas - 120g
Onion - 1
Baby Tomatoes - 160g
Free-range Chicken Breast - 2
Salad Leaves - 60g
Radish - 40g
Chermoula Coconut Dressing - 75ml
Fresh Mint - 8g

Download the Recipe

Serves 3

AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!

Carrot - 480g
Chickpeas - 120g
Onion - 1
Baby Tomatoes - 160g
Free-range Chicken Breast - 2
Salad Leaves - 60g
Radish - 40g
Chermoula Coconut Dressing - 75ml
Fresh Mint - 8g

Download the Recipe

Serves 4

AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas and onion wedges on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside. Place the halved baby tomatoes in a large salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY CHICKPEAS & ONIONS
When the carrots reach the halfway mark, give them a shift and return to the oven. Pop in the tray of chickpeas and onions and cook for the remaining roasting time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE CHICKEN
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!