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    You are in: Home / Recipes / Chicken Chermoulla With a Lentil Salad Recipe
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    Chicken Chermoulla With a Lentil Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    **Jubes**'s Note:

    Chermoula is a Moroccan blend of herbs and spices traditionally used for preserving or seasoning meat or fish. Here it is used as a quick baste for chicken. Recipe adapted fromWomen's Weekly 50 fast chicken fillets mini-recipe book. Recipe is gluten-free as written but ensure spices, yogurt and chicken stock are suitable. Serves 4

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    Units: US | Metric


    1. 1
      Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
    2. 2
      Heat a wok or a large frying pan. Stir-fry chicken in small batches, until chicken is browned and cooked through.
    3. 3
      Meanwhile, combine lentils and stock in a medium sized saucepan. Bring to the boil, reduce heat, and simmer uncovered for about 8 minutes or until the lentils are just tender. Drain.
    4. 4
      Place lentils in a large bowl with the spinach, coriander, mint and combined vinegar and the remaining 1 tablespoon of olive oil. Toss gently to combine.
    5. 5
      Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.

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    Nutritional Facts for Chicken Chermoulla With a Lentil Salad

    Serving Size: 1 (512 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.2
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 3.8 g
    Cholesterol 152.4 mg
    Sodium 428.2 mg
    Total Carbohydrate 42.2 g
    Dietary Fiber 8.5 g
    Sugars 5.0 g
    Protein 53.4 g

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