Chicken Chermoula

I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don’t plan to keep the book, so am storing this recipe here so I can make it soon.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Chicken ingredients

• 1  large onion, finely chopped
• 3  garlic cloves, finely chopped
• 3  tablespoons  oil
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 2  teaspoons paprika
• 1  teaspoon cayenne
• 1  teaspoon turmeric
• 2  teaspoons  grated lemon rind
• 2  tablespoons coriander leaves, finely chopped
• 2  tablespoons fresh parsley leaves, finely chopped
• 1  kg skinless chicken thigh

• Salsa ingredients

• 2  large  ripe tomatoes, seeded, finely chopped
• 1  tablespoon  minced mild onion
• 1  tablespoon lemon juice
• 1  tablespoon preserved lemons or 1  teaspoon lemon rind
• 1  tablespoon extra virgin olive oil

Directions

1. Salsa:
2. Mix all ingredients in a bowl, seasoning to taste: chill.
3. Chicken:
4. In a frying pan, gently fry onion and garlic in a little of the oil for 4 to 5 minutes. Do not allow the garlic to burn.
5. When the onion is translucent, add all the spices and cook for 3 to 4 minutes over a medium heat. Stir constantly. Remove from the heat.
6. Stir in the lemon rind and fresh herbs and allow to cool.
7. Stir in the chicken pieces and marinate for at least 3 hours (over night if possible).
8. Cook chicken in a non stick frying pan or on the BBQ (grill).