Quick & Easy

Chicken chermoulla

Chermoulla is a Moroccan blend of herbs and spices traditionally used for preserving or seasoning meat and fish.
Chicken chermoulla



1.Combine chicken, parsley, rind, juice, spices, onion and half of the oil in large bowl.
2.Heat wok; stir-fry chicken mixture, in batches, until chicken is browned and cooked through.
3.Combine lentils and stock in medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, about 8 minutes or until just tender; drain.
4.Place lentils in large bowl with spinach, coriander, mint and combined vinegar and remaining oil; toss gently to combine.
5.Serve chicken mixture on lentil mixture; drizzle with yogurt and, if desired, small mint leaves.

We used our chermoulla blend here as a quick baste for chicken, but you can also make it for use as a sauce or marinade.


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