Chicken Chermoulla With a Lentil Salad

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  1. Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
  2. Heat a wok or a large frying pan. Stir-fry chicken in small batches, until chicken is browned and cooked through.
  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. 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. Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.