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
Taste-of-Tunisia Chicken
with a veggie roast & chermoula-yoghurt drizzle
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Taste-of-Tunisia Chicken?
The preparation time for Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle is between 25 and 40 minutes.
What is the total time required to make Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle?
The total time required to make Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle is between 40 and 60 minutes.
How many servings does Taste-of-Tunisia Chicken provide?
4 servings
What are the main ingredients in Taste-of-Tunisia Chicken?
Baby Tomatoes, Carrot, Chicken, Chickpeas, Free-range Chicken Pieces, Fresh Mint, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Salad Leaves
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?
Baby Tomatoes, Carrot, Chicken, Chickpeas, Free-range Chicken Pieces, Fresh Mint, Low Fat Plain Yoghurt, Onion, Onions, Pesto Princess Chermoula Paste, Salad Leaves
How many calories does Taste-of-Tunisia Chicken have?
773 calories
How much fat content does Taste-of-Tunisia Chicken have?
grams
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