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.*
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.
*Chicken thighs are ready when juices run clear upon being sliced – otherwise use a meat thermometer to ensure chicken is approximately 70 – 75⁰C.
To make paleo and dairy free, omit the yoghurt when serving.