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Moroccan chicken

with roasted pumpkin, green beans, red onion and a chermoula mayo

Ready in around 20 mins

RECIPE FACT:
Ras el Hanout is a spice blend common in North African cooking. The name in Arabic means “head of the shop,” and literally refers to the best spices the store has to offer.
Nutritional Info:
  • Energy: 3306kj (790Kcal)
  • Protein: 50g
  • Carbohydrate: 44g
  • Fat: 41g
  • Contains: Egg, Sesame
Serving Amount:
Serves 2 people
Cooking Instructions:
  • Before cooking:

    Preheat oven to 210°C (fan bake).

  • 1. TO PREPARE AND COOK THE VEGETABLES:

    Peel and cut the red onion into 1 cm wedges. Empty the pack of steamed kumara and add the red onion wedges to an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper then cook in the preheated oven for 10 mins. Slice the roasted capsicum into 1 cm strips then trim the ends off the green beans. Add to the oven tray and return to the oven for 10 mins. When the vegetables are cooked, place into a serving bowl and toss through the baby spinach.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place on an oven tray lined with baking paper. Sprinkle with the Moroccan spices and drizzle with olive oil and turn to coat. Sprinkle over the sachet of mixed seeds and press down to stick to the chicken. Bake in preheated oven for 12-15 mins.

  • TO SERVE:

    Divide the roasted vegetables between plates, top with Moroccan chicken and a dollop of chermoula mayo.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pack of green beans
  • 1 red onion
  • 1 pot of roasted capsicum
  • 1 pack of steamed kumara
  • 1 pot of chermoula mayo
  • 1 sachet Moroccan spices
  • 1 sachet mixed seeds
  • 1 bag of baby spinach

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