Chermoula chicken

By admin
17 February 2010

Chermoula is a fragrant Moroccan paste that’s excellent on fish and chicken. There?are many versions

– adapt the recipe to suit your taste.

Serves 4-6

Marinating time: overnight

or at least 1 hour

Preparation time: 15 min

Roasting time: 40-60 min

CHERMOULA

1 large onion, finely chopped

3 cloves garlic, crushed and finely chopped

7 ml (1½ t) ground cumin

2 ml dried chilli powder

5 ml (1 t) smoked or plain paprika

7 ml (1½ t) turmeric

rind and juice of 1 large lemon

60 ml (¼ c) finely chopped fresh parsley

60 ml (¼ c) finely chopped fresh coriander

5 ml (1 t) salt

2 ml coarsely ground black pepper

60 ml (¼ c) olive oil

CHICKEN

8 chicken pieces

500 g potatoes, cooked

fresh parsley to garnish

2 large lemons, halved

Mix all the ingredients for the chermoula. Put the chicken pieces in a large glass bowl, spoon over the chermoula and marinate overnight or for at least an hour.

Preheat the oven to 180 °C. Put the chicken in a roasting tin and roast for about 40 minutes or until nearly done. Quarter the potatoes and arrange among the chicken pieces.

Roast for another 15-20 minutes or until everything is done.

Garnish with fresh parsley. Serve with lemon halves and freshly baked bread.

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