Chermoula Chicken

Chermoula Chicken

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, March 11, 2018.

With bulgur salad and chermoula drizzle


Ingredients

BULGUR SALAD

  • 150g bulgur wheat
  • 1 broccoli
  • 2 tomatoes
  • 1 capsicum
  • ½ red onion (optional)
  • 2/3 bag baby spinach
  • 80g chermoula dressing
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon salt

CHERMOULA CHICKEN

  • 550g lean chicken breast
  • 2 teaspoons oil, for cooking (or use spray oil) ▲
  • 2 teaspoons chermoula chicken mix
  • 1 clove garlic, minced

CHERMOULA DRIZZLE

  • 2 teaspoons hot water
  • 1 teaspoon chermoula chicken mix
  • 50g feta cheese, crumbled
  • 1/3-1/2 cup yoghurt
  • 1 teaspoon honey
  • 1 tablespoons mint, 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 cook time, 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. Dice tomatoes 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.
  4. Heat oil in a fry-pan on medium-high heat. Rub chicken with first measure of chermoula chicken mix and garlic and season. Cook for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest for 1-2 minutes before slicing thinly. Reserve any resting juices.
  5. In a small bowl, combine hot water and second measure of chermoula chicken spice mix and leave for about 3 minutes. Then whisk through feta, yoghurt, honey and mint until smooth. Season to taste and set aside.
  6. Add drained bulgur and broccoli to bowl with veggies, along with remaining salad ingredients. Toss well to combine and season to taste.
  7. TO SERVE share bulgur salad between plates. Top with chermoula chicken and any resting juices (if desired). Spoon over chermoula drizzle.