Shawarma Spiced Chicken

Name: Shawarma Spiced Chicken with Veggie Couscous and Saffron Yogurt
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Lemon; 2 Pieces of Garlic cloves; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Paprika powder; 2 Grams of Chilli powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Olive oil; 1 Pieces of Shallots; 1 Pieces of Carrot; 1 Pieces of Small zucchini; 150 Grams of Cherry tomatoes; 350 ML of Water; 1 Pieces of Chicken stock cube; 2 Tbsp of Olive oil; 1 Tsp of Salt; 150 Grams of Couscous; 20 ML of Saffron Splash; 170 Grams of Natural yogurt; 1 Tsp of Salt

with Veggie Couscous and Saffron Yogurt

Moist veggie couscous topped with spicy, juicy chicken!

Cals 696 · Prot 65 · Carbs 92 · Fat 7

Family Friendly

30 min

Shawarma Spiced Chicken with Veggie Couscous and Saffron Yogurt

Moist veggie couscous topped with spicy, juicy chicken!

Cals 696 · Prot 65 · Carbs 92 · Fat 7

Family Friendly

Ingredients

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 4*5*9*15*

0.5 Pieces

Olive oil

2 Tbsp

Salt

0.5 Tsp

Couscous 10*11*

150 Grams

Saffron yogurt

Saffron Splash

20 ML

Natural yogurt 4*

170 Grams

Salt

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2910 / 696
Fats (g)	7
of which saturated (g)	2.7
Carbohydrates (g)	92
of which sugars (g)	16.9
Fibers (g)	12
Proteins (g)	64.6
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 tsp of the grated lemon zest, 2 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.

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.

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.

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.

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.