Chermoula Chicken With Kumara |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A tasty chicken recipe with a delicious sauce. Easy to prepare and can be served on a bed of couscous. Ingredients:
1/2 bunch flat leaf parsley |
1 bunch fresh coriander |
3 garlic cloves, crushed |
1 tablespoon ground cumin |
2 teaspoons sweet paprika |
1/2 teaspoon cayenne pepper |
1 teaspoon sea salt |
1/2 cup lemon juice |
1/3 cup olive oil |
500 g chicken tenderloins |
1 large kumara |
1/2 cup plain yogurt |
1 tablespoon lemon juice |
2 tablespoons chopped fresh mint |
couscous, to serve (optional) |
Directions:
1. To make the marinade, place herbs, garlic, spices, salt, lemon juice and olive oil in the bowl of a food processor. Process until a rough paste forms.
2. Place chicken tenderloins in a large bowl with 3/4 of the marinade and turn to coat.
3. Heat the chargrill plate of a barbecue to a medium high heat. Brush plate with oil. Place kumara slices on chargrill plate and cook 5 minutes each side or until cooked through.
4. Meanwhile, drain excess marinade off chicken and cook 2-3 minutes on same chargrill plate, until cooked through.
5. Mix remaining marinade with yogurt, lemon juice and mint and season with salt to taste.
6. Serve chicken tenderloins with kumara slices. Drizzle with yogurt and mint sauce.
7. For a more filling meal, you could serve couscous with the chicken and kumara.
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