Chermoula BBQ Chicken with Coriander Verde

Directions

1. 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.

2. 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.

3. Finally, add olive oil and vinegar and stir or blend through.

4. Season to taste with extra salt and freshly cracked pepper.

5. 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.

6. Turn the heat down to low and leave for 20 minutes to cook through.

7. Baste with any leftover marinade and cook for another 5 minutes on medium heat until cooked.*
   

To serve

1. 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.