Chermoula Chicken With Sides

Posted 2013-06-20 by Maddy Butler ⇒ follow

This marinade smells spectacular and tastes even better. The chermoula chicken goes well with coriander yoghurt and a chickpea salad, the recipes for which I've included here.

Any leftovers can be kept in the fridge for a few days. We had leftover marinade, which we used throughout the week with more chicken.

If you are cooking for 4 people, double the chicken and the ingredients for the chickpea salad. All the other ingredients should suffice for 4 people.

Preparation Time: 30 minutes
Cooking Time: 40-50 minutes
Makes: 2 servings

Ingredients

200g chicken breasts

Chermoula marinade
Juice of 1 lemon
1/2 red onion
2 garlic cloves
Small red chilli
1 tsp cumin seeds
1 tsp paprika
1 tsp turmeric
Handful fresh coriander, including stalks
Small handful fresh continental parsley, including stalks
1 tbsp olive oil
Salt

Chickpea salad
1 400g can chickpeas
1 red capsicum
1/2 red onion
Handful fresh coriander
1 tsp olive oil
1 tbsp lemon juice, or more if you prefer

Coriander yoghurt
1 cup Greek yoghurt
Juice of half a lemon
Handful fresh coriander, including stalks
Salt
Pepper

Method

For the chermoula marinade, finely chop the onion, garlic, coriander and parsley. Place in a food processor with the other ingredients and blend until fine.

Place the chicken in a bowl and coat with the marinade. Cover with foil and leave in the fridge for at least 3-4 hours.

Preheat the oven to 200°C. Slice the capsicum and place on a baking tray. Place in oven for 30 minutes, or until the skins start to blacken. Leave to cool, then remove the skins and chop into fine slices.

Meanwhile, prepare the coriander yoghurt. Finely chop the coriander, then place all ingredients in a bowl and mix well.

Heat a little oil in a non stick frypan over medium-high heat. Place the chicken in the pan and cook for roughly 5 minutes on each side, or until cooked through.