Shawarma Spiced Chicken

with Veggie Couscous and Saffron Yogurt

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Instructions

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1 Roast chicken

Preheat the oven to 200°C/180°C fan. Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel and crush the garlic. Add the garlic, 1/1.5/2 tsp of the grated lemon zest, 2/3/4 Tbsp of lemon juice, the coriander, cumin, paprika, chilli (spicy!), salt and pepper and a drizzle of oil to a baking dish and mix well. Add the chicken and toss until coated. Bake for 15-20 min or until cooked through.

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2 Prep couscous

Meanwhile, peel and finely dice the shallots and carrot. Finely dice the zucchini. Rinse the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

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3 Make sauce

In a bowl, combine the natural yogurt and the infused saffron. Season with a pinch of salt. Mix well and set aside.

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4 Start couscous

Heat a saucepan over a medium heat with a drizzle of oil. Add the shallots, carrot and zucchini with a pinch of salt and cook for 5 min. Add the cherry tomatoes and fry for 1-2 min further.

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5 Finish couscous

Add the couscous and the stock. Bring to a boil, then turn the heat off. Cover with a lid and set aside for 5 min or until all the liquid is absorbed and the couscous is tender.

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6 Serve

Slice the chicken. Divide the vegetable couscous among plates and top with the chicken slices. Serve with a dollop of saffron yogurt.

Tips for fussy eaters

Saffron not a favourite? Serve their portion without the sauce.

Pro tip

Marinate the chicken in the fridge, covered with cling film, for up to 24 hours in advance.

Moist veggie couscous topped with spicy, juicy chicken!

Cooking Time: 30 min

Cals 649 · Prot 59 · Carbs 76 · Fat 9

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Lemon 1 Piece
Garlic cloves 2 Pieces
Coriander powder 2 Grams
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Couscous

Shallots 1 Piece
Carrot 1 Piece
Small zucchini 1 Piece
Cherry tomatoes 150 Grams
Water 350 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams

Saffron yogurt

Splash of saffron 20 ML
Natural yogurt 170 Grams
Salt 0.5 Tsp

Moist veggie couscous topped with spicy, juicy chicken!

Cooking Time: 30 min

Cals 649 · Prot 59 · Carbs 76 · Fat 9

Instructions

photo

1 Roast chicken

Preheat the oven to 200°C/180°C fan. Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel and crush the garlic. Add the garlic, 1/1.5/2 tsp of the grated lemon zest, 2/3/4 Tbsp of lemon juice, the coriander, cumin, paprika, chilli (spicy!), salt and pepper and a drizzle of oil to a baking dish and mix well. Add the chicken and toss until coated. Bake for 15-20 min or until cooked through.

photo

2 Prep couscous

Meanwhile, peel and finely dice the shallots and carrot. Finely dice the zucchini. Rinse the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

photo

3 Make sauce

In a bowl, combine the natural yogurt and the infused saffron. Season with a pinch of salt. Mix well and set aside.

photo

4 Start couscous

Heat a saucepan over a medium heat with a drizzle of oil. Add the shallots, carrot and zucchini with a pinch of salt and cook for 5 min. Add the cherry tomatoes and fry for 1-2 min further.

photo

5 Finish couscous

Add the couscous and the stock. Bring to a boil, then turn the heat off. Cover with a lid and set aside for 5 min or until all the liquid is absorbed and the couscous is tender.

photo

6 Serve

Slice the chicken. Divide the vegetable couscous among plates and top with the chicken slices. Serve with a dollop of saffron yogurt.

Tips for fussy eaters

Saffron not a favourite? Serve their portion without the sauce.

Pro tip

Marinate the chicken in the fridge, covered with cling film, for up to 24 hours in advance.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Lemon 1 Piece
Garlic cloves 2 Pieces
Coriander powder 2 Grams
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Couscous

Shallots 1 Piece
Carrot 1 Piece
Small zucchini 1 Piece
Cherry tomatoes 150 Grams
Water 350 ML
Chicken stock cube 0.5 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams

Saffron yogurt

Splash of saffron 20 ML
Natural yogurt 170 Grams
Salt 0.5 Tsp
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