with Zhoug Yoghurt, Rocket and Tomato
A customer favourite, this Chermoula Chicken Loaded Naan is a tried-and-tested recipe that always wins with a crowd.
Allergens
Utensils
Tags
Garlic Clove
1
Diced British Chicken Thigh
260
Chermoula Spice Mix
0.5
Zhoug Style Paste
50
Greek Style Natural Yoghurt
75
Medium Tomato
2
Plain Naans
2
Wild Rocket
20
Olive Oil for the Dressing
1
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
b) In a medium bowl, add the diced chicken, chermoula spice mix (add less if you'd prefer things milder), garlic, a drizzle of olive oil and 1 tbsp each of zhoug and yoghurt. Season with salt and pepper.
c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Cut the tomato into 1cm chunks.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
a) Once the oil is hot, add the yoghurt coated chicken to the pan.
b) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and season with salt and pepper if needed.
a) Meanwhile, pop the tomato chunks into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).
b) Drizzle in some olive oil for the dressing (see pantry for amount).
c) Toss together, then set aside.
a) Just before serving, cut the naans in half widthways, then put in your toaster until golden.
b) In a small bowl, mix together the remaining zhoug and yoghurt.
c) Add the rocket to the tomatoes. Toss to coat.
a) When everything's ready, share the toasted naans between your plates.
b) Top with the chermoula chicken, tomatoes and rocket.
c) Drizzle over the zhoug yoghurt to finish.
Enjoy!
827
kcal
Energy (kcal)
3460
kJ
Energy (kJ)
40.9
g
Fat
8.8
g
of which saturates
71.3
g
Carbohydrate
9.1
g
of which sugars
43.7
g
Protein
1.93
g
Salt
