Chermoula Chicken

The blog is one year old!!  I can hardly believe I’ve been writing this for over a year, and am still experimenting with so many new recipes all the time! In celebration here is a savoury recipe….. Well since my last few recipes have been cake-related I thought it was high time to prove that I have not turned into a piece of cake…

I went to a cooking course a few weeks back, and amongst some lovely roast veg and salad dishes I learnt how to make this wonderful Chermoula sauce, which is great with chicken.  It also works great with fish.    I’ve been making a similar marinade for a while now, but just didn’t realise it had a name!  Chermoula is from Moroccan cuisine and what can I say other than it tastes absolutely divine!

Ingredients (serves 4)

If you have any marinade left over, then it can easily be frozen for future use.

  • 100g fresh coriander leaves (or a combination of coriander and parsley)
  • 1 tsp paprika
  • 1 tsp cumin
  • juice 1 lemon
  • 4 Tablespoons olive oil
  • pinch chilli flakes (or half a small green/red chilli)
  • 5 cloves of garlic
  • Pinch salt (sea salt or Himalayan salt preferable)
  • Tablespoon tomato purée (this was not in the original recipe but I decided to add it in)
  • c.4 Tablespoons freshly filtered water
  • 8 Organic free-range chicken thighs

Method 

  • First make the marinade, as ideally you should leave the chicken in it for 30mins or more prior to cooking.
  • In a small food processor/mini chopper place the coriander, paprika, cumin, lemon juice, olive oil, chilli flakes, garlic (no need to pre-chop as processor will do this), salt, tomato purée.  Blend all the ingredients, a paste should form.  Add  the water to loosen the paste a little.
  • Pour over the chicken thighs and rub into the flesh.
  • Bake in an oven proof dish in pre-heated 200 degrees oven for around 35 minutes.
Serve the chicken with a  big green superfood salad, spiced roasted veg or in my case above some steamed green veg.  Yum, definitely makes chicken taste interesting!
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3 thoughts on “Chermoula Chicken

  1. Pingback: Melon, Mint and Ginger salad « Cucina Ceri

  2. Pingback: Melon, Mint and Ginger salad | Cucina Ceri

  3. Pingback: Hokkaido Squash & Yellow Courgettes with mint. | Cucina Ceri

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