Chermoula BBQ Chicken with Coriander Verde

Name: Chermoula BBQ Chicken with Coriander Verde
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600g free-range chicken thighs (you can use any cut of chicken &amp; adjust cooking time accordingly); 2 tbsp Gewürzhaus Chermoula; 2 tbsp olive oil; 2 pieces lemon peel; 2 garlic cloves, peeled and slightly squashed; 1 ½ garlic cloves, peeled; ½ tsp Gewürzhaus Fleur de Sel de Guerande; 3 cups fresh mixed herbs (mainly parsley, but basil, mint, chives or rocket work well in addition); 1 cup fresh coriander, leaves picked; 5 tbsp olive oil; 2 tbsp red wine vinegar; Gewürzhaus Black Peppercorns, to taste; Rocket (optional); Greek yoghurt and fresh pomegranate seeds; 4 wedges of fresh lemon

Easy

40mins

Gluten Free

Chermoula BBQ Chicken with Coriander Verde

Servings

Prep Time

2+ hours

Cook Time

40 minutes

Image of Chermoula BBQ Chicken with Coriander Verde

Ingredients

600g free-range chicken thighs (you can use any cut of chicken & adjust cooking time accordingly)
2 tbsp Gewürzhaus Chermoula
2 tbsp olive oil
2 pieces lemon peel
2 garlic cloves, peeled and slightly squashed

For the coriander verde

1 ½ garlic cloves, peeled
½ tsp Gewürzhaus Fleur de Sel de Guerande
3 cups fresh mixed herbs (mainly parsley, but basil, mint, chives or rocket work well in addition)
1 cup fresh coriander, leaves picked
5 tbsp olive oil
2 tbsp red wine vinegar
Gewürzhaus Black Peppercorns, to taste

To serve

Rocket (optional)
Greek yoghurt and fresh pomegranate seeds
4 wedges of fresh lemon

Directions

Blend the Chermoula, olive oil, lemon peel and garlic cloves. Marinate the chicken thighs in a non-reactive bowl (glass, enamel or ceramic). Best left refrigerated overnight or for a minimum of 2 hours.
For the coriander salsa verde: use a large mortar and pestle or a small food processor. Crush up the garlic and salt together, then add herbs and grind into a rough paste.
Finally, add olive oil and vinegar and stir or blend through.
Season to taste with extra salt and freshly cracked pepper.
Preheat a BBQ or grill pan to high. Discard the lemon peel and garlic cloves from the chicken marinade. Sear each side of the chicken thighs for about 5 minutes until browned.
Turn the heat down to low and leave for 20 minutes to cook through.
Baste with any leftover marinade and cook for another 5 minutes on medium heat until cooked.*

To serve

Decorate your serving plates or platter with rocket, if using. Arrange the chicken thighs on top, spoon over coriander salsa and a little yoghurt. Decorate with pomegranate seeds and lemon wedges.

Also try serving alongside wilted greens, toasted almonds and boiled potatoes, all dressed in a garlic herb butter.