Chermoula Chicken

Chermoula Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 11, 2018.
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With bulgur salad and chermoula drizzle

Ingredients

Bulgur salad

  • 75g bulgur wheat
  • ½ broccoli
  • 1 tomato
  • ½ capsicum
  • ¼ red onion (optional)
  • 2/3 bag baby spinach
  • 40g chermoula dressing
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon honey
  • ¼ teaspoon salt

Chermoula chicken

  • 275g lean chicken breast
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 teaspoon chermoula chicken mix
  • 1 clove garlic, minced

Chermoula drizzle

  • 1 teaspoon hot water
  • ½ teaspoon chermoula chicken mix
  • 1½ tablespoons feta cheese, crumbled
  • 2 tablespoons-¼ cup yoghurt
  • ½ teaspoon honey
  • 1-2 tablespoons mint leaves, thinly sliced

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare garlic, feta and mint. Cook bulgur in pot of boiling water for about 13 minutes. Cut broccoli into small florets and dice stalk 1cm. After 13 minutes, add broccoli to pot and cook a further 2-3 minutes until bright green and tender. Drain, rinse under cold water and leave to drain well.
  2. While bulgur cooks, dice tomato 1cm; thinly slice capsicum; very thinly slice red onion (if using). Place all in a large bowl along with spinach and set aside.
  3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks. Heat oil in a large fry-pan on medium-high heat. Rub chicken with first measure chermoula chicken mix and garlic and season. Cook for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 1-2 minutes before slicing thinly. Reserve any resting juices.
  4. While chicken is cooking, make chermoula drizzle. In a small bowl, combine hot water and second measure of chermoula chicken spice mix and leave for about 3 minutes. Then whisk feta, yoghurt, honey and mint through water and spice until smooth. Season.
  5. Add drained bulgur and broccoli to large bowl with veggies. Add chermoula dressing, vinegar, honey and salt, toss well to combine. Season to taste.
  6. To serve, share bulgur salad between plates. Top with chermoula chicken and any resting juices (if desired). Spoon over chermoula drizzle.