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Chermoula chicken with quinoa and lentil salad
Chermoula chicken with quinoa and lentil salad
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Spicy Moroccan chermoula seasoning for meat.
Ingredients:
  • 1.5kg Whole Chicken
  • 100g quinoa
  • 400g can lentils, rinsed, drained
  • 2 roma tomatoes, finely chopped
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 84.00 gm lemon juice
  • 200g light Greek-style yoghurt
  • 24.00 gm tahini
  • Pinch of ground paprika
  • Lemon wedges, to serve
  • 1 brown onion, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 40.00 ml coriander, finely chopped
  • 40.00 ml flat-leaf parsley, finely chopped
  • 10.00 gm ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
Instructions:
  • Preheat your oven to 150C. In a food processor, blend together onion, chili, coriander, parsley, lemon juice, garlic, paprika, cumin, ground coriander, and turmeric until a smooth chermoula paste forms. Season with salt and pepper to taste.
  • Lay the chicken breast-side down on a clean surface and carefully use kitchen scissors to cut along each side of the backbone to remove it. Discard the backbone.
  • Flip the chicken breast-side up, press down on the breast to flatten using the palm of your hand, tuck the wings under the breast bone, place in a roasting pan, pour over the chermoula to coat evenly, cover with foil, and roast for 1 1/2 hours. Uncover and roast for an additional 30 minutes until golden brown and fully cooked. Use a sharp knife to cut into pieces before serving.
  • In a medium saucepan, combine quinoa and 1 cup (250ml) water. Bring to a boil over high heat, then simmer covered for 15 minutes until the liquid is absorbed and quinoa is tender. Let it stand covered for 10 minutes, then cool completely.
  • In a large bowl, mix together quinoa, lentils, tomato, coriander, and mint. Drizzle with half of the lemon juice and toss well to combine.
  • In a small bowl, mix together the yogurt, tahini, and the rest of the lemon juice. Season with salt and pepper, then sprinkle with paprika.
  • Plate the quinoa salad and chicken separately. Drizzle with tahini yogurt and garnish with lemon wedges before serving.

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