Chermoula is a marinade used in Moroccan and Tunisian cooking. I have used it here as a sauce. It's also delicious with fish or grilled meat. These taste best when the chicken has marinated for an hour before cooking.
Ingredients
750g chicken thigh fillets
2 cloves garlic, crushed
1 tsp sweet paprika
½ tsp cumin
3 tbsp olive oil
2 tbsp lemon juice
½ tsp salt
For chermoula
½ tsp ground coriander
2 tsp cumin
2 tsp sweet paprika
3 cloves garlic, crushed
100ml olive oil
1½ tbsp red wine vinegar
1 small bunch fresh coriander, chopped
1 cup parsley leaves, picked
Method
1. Cut the chicken into two-centimetre cubes and place into a large ceramic or glass bowl. Add garlic, spices, oil, lemon juice and salt.
2. Mix well and coat all sides of the chicken. Cover and marinate one hour (or more) in the refrigerator.
3. Soak 12 bamboo skewers.
4. Prepare the chermoula: Heat the three spices in a small pan about 30 seconds until fragrant. Combine with the garlic, oil and vinegar and whisk well until thick. Stir in coriander and parsley. Set aside.
5. Assemble: Thread the chicken cubes onto skewers.
6. Grill on high heat on a grill plate or barbecue. Serve with the chermoula drizzled over.