Barbecued chermoula chicken with pea puree

A bright and fresh low-carb chicken dinner.

  • 35 mins cooking
  • Serves 4
  • Print
Experiment with the flavours of North Africa with this delicious chermoula chicken thighs recipe. Chermoula sees spices and herbs combine to create the ultimate marinade. Rub on, grill to perfection then serve with creamy pea purée.
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  • 2 cloves garlic
  • 2 shallots (50g)
  • 1 fresh small red thai chilli
  • 1 sprig fresh coriander , stem and root attached
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1½ tablespoons extra virgin olive oil
  • 8 x 125g chicken thigh fillets
  • 100 grams snow pea tendrils
Pea puree
  • 500 grams frozen baby peas, thawed
  • 25 grams butter
  • ¾ cup (180g) sour cream


  • 1
    Blend or process garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add chicken, rub mixture all over chicken. Season.
  • 2
    Cook chicken on a heated, oiled grill plate (or grill or barbecue), until chicken is browned both sides and cooked through.
  • 3
    Meanwhile, make pea puree. Stir peas and butter in a medium saucepan, over medium heat, for 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.
  • 4
    Serve chicken with pea puree and snow pea tendrils; drizzle with remaining oil, sprinkle with pepper.

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