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Chermoula BBQ Chicken with Coriander Verde

Chermoula Spice

Easy Serves: 4 40 Mins + marinating time

Ingredients

600g free-range chicken thighs (you can use any cut of chicken & adjust cooking time accordingly)

2 tbsp Gewürzhaus Chermoula Spice

2 tbsp olive oil

2 pieces of lemon peel

2 cloves garlic, peeled and slightly squashed

For the coriander salsa verde:

1 1/2 garlic cloves, peeled

1/2 tsp. Gewürzhaus Fleur de Sel de Guerande

3 cups fresh mixed herbs (mainly parsley, but basil, mint, chives or rocket are all great additions)

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

How to Cook

1. Blend the Chermoula Spice, 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*.

*Chicken thighs are ready when juices run clear upon being sliced – otherwise use a meat thermometer to ensure chicken is approximately 70 – 75⁰C.

Serving

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.

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