The wow-factor in this mouthwatering Moroccan-inspired dish is the sensational salsa: charred sweet corn, pickled onion & roasted butternut are coated in a Pesto Princess Chermoula Paste. Served with a colourful feta, crisp greens, tangy tomato, & black olive salad and NOMU-spiced chicken.
Moroccan Chicken & Chermoula Salsa
Moroccan Chicken & Chermoula Salsa
with baby tomatoes, roasted butternut & black olives
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Butternut Chunks
- Chicken
- Corn
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Green Leaves
- NOMU Moroccan Rub
- Pesto Princess Chermoula Paste
- Pickled Onions
- Pitted Black Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUTTERNUT
Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted butternut, serve alongside the Corn salsa and the sliced Chicken. Enjoy, Chef!
BUTTERNUT
Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted butternut, serve alongside the Corn salsa and the sliced Chicken. Enjoy, Chef!
BUTTERNUT
Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted butternut, serve alongside the Corn salsa and the sliced Chicken. Enjoy, Chef!
BUTTERNUT
Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted butternut, serve alongside the Corn salsa and the sliced Chicken. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Chicken & Chermoula Salsa?
The preparation time for Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives is between 20 and 25 minutes.
What is the total time required to make Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives?
The total time required to make Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives is between 20 and 25 minutes.
How many servings does Moroccan Chicken & Chermoula Salsa provide?
4 servings
What are the main ingredients in Moroccan Chicken & Chermoula Salsa?
Baby Tomatoes, Butternut Chunks, Chicken, Corn, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chermoula Paste, Pickled Onions, Pitted Black Olives
What is the nutritional information of Moroccan Chicken & Chermoula Salsa?
Calories: 594, Carbs: 44 grams, Fat: grams, Protein: 46.7 grams, Sugar: 10.9 grams, Salt: 989 grams
How do I prepare Moroccan Chicken & Chermoula Salsa?
DINNER IS READY: Dish up the roasted butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef! CHICKEN: Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CORN SALSA & SALAD: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season. BUTTERNUT: Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Chicken & Chermoula Salsa?
Baby Tomatoes, Butternut Chunks, Chicken, Corn, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chermoula Paste, Pickled Onions, Pitted Black Olives
How many calories does Moroccan Chicken & Chermoula Salsa have?
594 calories
How much fat content does Moroccan Chicken & Chermoula Salsa have?
grams
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