Chicken Chermoula

CHICKEN CHERMOULA

Serve with oven roasted veg (eg. courgettes and peppers) and either quinoa cooked in bouillon (5 oz for 2 people) or brown basmati rice
(120g for 2 people).

Serves 2

Ingredients:

1/2 tbsp olive oil

1 1/2 tbsp lemon juice

2 cloves garlic, crushed

1 tbsp fresh parsley, chopped

1/2 tbsp fresh coriander, chopped

1/2 tsp ground coriander

1/2 tsp cayenne pepper (reduce this if you like milder food)

1/2 tsp ground cumin

1/2 tsp paprika

Ground black pepper

2 skinless, boned, chicken breasts

Method:

1. Mix all ingredients, except for the chicken, together in a bowl to make the marinade.

2. Cut several slashes in each chicken breast and rub the marinade into the meat.

3. Cover the chicken and place in the fridge for 2 hours (or at least 30 mins).

4. Take out and grill at a medium heat for around 10 – 15 minutes or until the meat is cooked and the juices run clear, turning the chicken over halfway through.

5. Cook the quinoa / rice and veg whilst the chicken is grilling.

6. Slice the breast and spread on top of the quinoa and surround with roasted veg.