Chicken chermoula with fruity couscous
2 hours 23 min
Chermoula, a North African mix of spices, gives a warming flavour to this chicken served on a mild and fruity salad.
Brenda Houghton
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Ingredients
Serves: 4
- 4 skinned, boned chicken breasts, about 125 g (4½ oz) each
- For the marinade
- 2 tablespoons extra virgin olive oil
- Pinch of cayenne pepper
- 1 tablespoon chopped fresh coriander
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 clove garlic, crushed
- Juice of 1 lemon
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
- For the couscous
- 175 g (6 oz) couscous
- 25 g (1 oz) ready-to-eat dried peaches, finely chopped
- 25 g (1 oz) raisins
- 175 g (6 oz) tomatoes, chopped
- 1 tablespoon chopped fresh coriander
- 1 tablespoon olive oil
- To garnish: a few sprigs of fresh coriander
Method
Prep:2hr15min ›
Cook:8min ›
Ready in:2hr23min
- To make the marinade, put the olive oil, cayenne pepper, fresh and ground coriander, cumin, garlic, lemon juice, paprika and parsley in a shallow dish and stir until smooth. Season with salt and pepper to taste.
- Cut several slashes in each chicken breast. Add the chicken to the marinade and turn it until it is coated all over, rubbing the marinade into the slashes. Cover and chill for 2 hours.
- Put a kettle on to boil. Put the couscous into a pan and pour 300 ml (10 fl oz) of boiling water over it. Cover and leave for 5 minutes to fluff up.
- Meanwhile, stir the peaches, raisins, tomatoes, coriander and olive oil into the couscous. Adjust the seasoning to taste, cover and set aside.
- Heat the grill to medium. Grill the chicken breasts for 3-4 minutes on each side, until the juices run clear when they are pierced with a knife. Carve them into slices and serve on top of the fruity couscous, garnished with a few sprigs of coriander.
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