Chermoula chicken skewers
Serves 4
Ingredients
Chermoula sauce:
1 cup parsley
1 cup coriander
2 garlic cloves
1 tsp cumin seeds – toasted
1 tsp coriander seeds – toasted
¼ cup lemon juice
Zest of one lemon
½ tsp smoked paprika
¾ cup olive oil
Pinch of salt
Pinch chilli flakes
700g chicken thigh
1 large red capsicum – cut into small chunks
Half a red onion – cut into quarters
1 cup of yoghurt for the dipping sauce
Instructions
Turn the oven to 200 fan bake.
Blitz the cumin & coriander seeds until they are mostly ground up. Add the garlic, paprika, lemon zest & juice and oil, then add in the herbs, and whizz together into a nice paste.
Chop up the chicken pieces into bite-sized pieces, as well as the onion and capsicum. Using half of the chermoula, cover the chicken, onion & capsicum and then thread it onto skewers. I did chicken, onion, capsicum and repeat.
Bake for 15-17 mins depending on the size.
Mix the remaining chermoula with a cup of yoghurt and enjoy as a dipping sauce.
For the salad, I sliced ½ a fennel bulb, cherry toms, peas, blanched beans & a ribboned zucchini + a big handful of basil and a squeeze of lemon juice.
