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 Chunks - 200g
Corn - 50g
Pesto Princess Chermoula Paste - 30ml
Pickled Onions - 20g
Baby Tomatoes - 80g
Green Leaves - 20g
Pitted Black Olives - 20g
Danish-style Feta - 20g
Free-range Chicken Breast - 1
NOMU Moroccan Rub - 5ml
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 Chunks - 400g
Corn - 100g
Pesto Princess Chermoula Paste - 60ml
Pickled Onions - 40g
Baby Tomatoes - 160g
Green Leaves - 40g
Pitted Black Olives - 40g
Danish-style Feta - 40g
Free-range Chicken Breasts - 2
NOMU Moroccan Rub - 10ml
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 Chunks - 600g
Corn - 150g
Pesto Princess Chermoula Paste - 90ml
Pickled Onions - 60g
Baby Tomatoes - 240g
Green Leaves - 60g
Pitted Black Olives - 60g
Danish-style Feta - 60g
Free-range Chicken Breasts - 3
NOMU Moroccan Rub - 15ml
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 Chunks - 800g
Corn - 200g
Pesto Princess Chermoula Paste - 125ml
Pickled Onions - 80g
Baby Tomatoes - 320g
Green Leaves - 80g
Pitted Black Olives - 80g
Danish-style Feta - 80g
Free-range Chicken Breasts - 4
NOMU Moroccan Rub - 20ml
Woolies Products in this dish
