Bbq’d Chicken Chermoula
Bbq’d Chicken Chermoula with Pumpkin & White Bean Salad
Ingredients
- Chermoula
- 1/2 Spanish onion
- 4 cloves garlic
- 1 bunch coriander
- 1 bunch flat leaf parsley
- 3 tsp cumin powder
- 2 tsp turmeric
- 2 tsp sweet paprika
- 1 tsp ground ginger
- 1/2 cup lemon juice
- 1 cup olive oil
- 2 organic chicken breasts
- Salad
- 1/4 Jap pumpkin, thin wedges
- 1 can cannelini beans
- 1 tbls preserved lemon, finely sliced
- 1/2 cup coriander leaves
- 1 cup mezuna leaves
- 1/2 cup lemon juice
- 2 tbls olive oil
- Salt and pepper
Method
- Chermoula
- Blend together onion and garlic, then add the fresh herbs and continue to blend with a little olive oil.
- Next add the spices. Finally add lemon juice to taste and enough oil to make a smooth paste.
- Rub chermoula all over chicken breasts and season with salt.
- Let marinate.
- Salad
- Place the pumpkin on the bbq (at the same time as chicken goes on) and season.
- Let it go a golden colour.
- Meanwhile mix together the beans, lemon rind and coriander.
- When pumpkin is cooked add to salad and give a gently toss.
- Place nicely on the plate layered with mezuna, adding lemon juice, oil and seasoning as you go.
- To Assemble
- Cook chicken for about 3 minutes on each side. Use a spatula not tongs as you don’t want to loose any chermoula when turning.
- Let rest for a minute or 2 when it comes off bbq.
- Then slice on the diagonal. Serve with salad.
- Drizzle plate with a little more oil, lemon juice and seasoning.