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
- 700 g chicken thigh fillets, sliced thinly (1.5 pounds approx.)
- 1⁄2 cup flat leaf parsley, chopped coarsely
- 4 teaspoons lemon rind, finely grated
- 4 teaspoons lemon juice
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 1 medium red onion, chopped finely
- 2 tablespoons olive oil
- 1 cup red lentil, rinsed in water (200 grams)
- 2 1⁄2 cups chicken stock (630 mls)
- 200 g baby spinach leaves (7oz)
- 1⁄2 cup of fresh mint, coarsely chopped
- 1⁄2 cup fresh coriander, coarsely chopped (leaves)
- 4 teaspoons red wine vinegar
- 1⁄3 cup yogurt
- Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
- Heat a wok or a large frying pan. Stir-fry chicken in small batches, until chicken is browned and cooked through.
- 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.
- 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.
- Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.