Give this amazing Chermoula Chicken recipe a go!
Place 3 x bunches of fresh coriander, 1 x bunch of mint, 1 x bunch of parsley, 1 x Spanish onion, garlic, lemon juice, ground coriander, cumin and turmeric in a food processor and whiz until finely chopped
Add vegetable oil as you go until mixture becomes a paste
Season with salt and pepper
Marinate the chicken in the chermoula paste for 2 hours
Mix couscous with water and heat until all water is absorbed
Let stand for 5 mins then add ½ very finely cut Spanish onion, ½ bunch coriander, ½ bunch mint, ½ bunch parsley and a handful of pine nuts
Cook chicken on a bbq
Serve chicken on a bed of couscous
Add a large dollop of yoghurt on top and then finish off with a generous teaspoon of chilli jam
Put the rest of the yoghurt and chilli jam into serving dishes and place on the table for your guests to ‘top up’ during the meal
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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