Chicken Chermoulla With a Lentil Salad

Submitted by Jubes

"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"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 700 g chicken thigh fillets, sliced thinly (1.5 pounds approx.)
• 118.29 ml flat leaf parsley, chopped coarsely
• 19.71 ml lemon rind, finely grated
• 19.71 ml lemon juice
• 9.85 ml ground turmeric
• 4.92 ml ground coriander
• 1.23 ml cayenne pepper
• 1 medium red onion, chopped finely
• 29.58 ml olive oil
• 236.59 ml red lentil, rinsed in water (200 grams)
• 591.47 ml chicken stock (630 mls)
• 200 g baby spinach leaves (7oz)
• 118.29 ml of fresh mint, coarsely chopped
• 118.29 ml fresh coriander, coarsely chopped (leaves)
• 19.71 ml red wine vinegar
• 78.78 ml yogurt

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.