Paprika Chicken with Beetroot Yoghurt and Couscous
Our YPI chef has developed this restaurant quality dish for you to easily recreate at home! Roasted beetroot and yoghurt cream ties together the fabulous flavour profiles of the smoked paprika, mint and lemon in this modern twist on North African cuisine. Enjoy!
Number of servings
Ingredients
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3 Chicken Thighs (skinless)
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350 Gram Baby Red Beetroot
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1 Garlic Clove
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3⁄4 Cup Couscous
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2 Tsp Smoked Paprika Chicken Spice Mix
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1⁄2 Cup Greek Yoghurt
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1⁄2 Small Bunch Mint
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1 Red Onion
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1 Lebanese Cucumber
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1⁄2 Tbsp Chicken Stock Concentrate
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1 Cup Baby Spinach
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100 Gram Cherry Tomatoes
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1 Lemon
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50 Gram Danish Fetta
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Trays
Bowl
Stick Blender
1 Prepare Ingredients
Preheat oven to 200C. Peel and mince garlic. Peel and slice red onion. Slice cucumber. Cut cherry tomatoes in half. Cut lemon into wedges. Pick mint leaves and roughly chop, discarding stems. Peel beetroot and cut into wedges. Crumble fetta. Place chicken in a bowl and season with olive oil, spice mix and salt and pepper
Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.
2 Roast Beetroot
Place beetroot on a lined baking tray. Drizzle with olive oil and season with salt. Cook for 25-30 minutes, until beetroot is cooked and soft. Allow to cool for a few minutes before making the yoghurt.
3 Cook Chicken
Place chicken on a lined baking tray and roast in the oven for 15-18 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.
4 Cook Couscous
Add the couscous to a large bowl. Mix chicken stock concentrate with 1 1?2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.
5 Prepare Salad & Beetroot Yoghurt
Combine spinach, tomatoes, cucumber, fetta, red onion (to taste) and mint in a bowl. Season with olive oil, salt, pepper and a squeeze of lemon juice from 1 wedge (saving the rest for the yoghurt). Transfer the cooked beetroot into a jug, add yoghurt, garlic and remaining lemon juice. Blend with a stick blender until smooth.
6 You Plate It!
Slice chicken. Divide beetroot yoghurt between plates. Top with couscous and chicken. Serve salad on the side. Enjoy!
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