Name: North African chicken
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 1
Ingredients: 700g chicken thigh fillets, trimmed; olive oil cooking spray; 2 Lebanese cucumbers, halved, sliced; 1/2 small red onion, thinly sliced; 62.50 ml fresh mint leaves, torn; 60g feta, crumbled; 42.00 gm lemon juice; 9.20 gm olive oil; 2 garlic cloves, chopped; 1 small brown onion, chopped; 82.50 ml fresh coriander leaves; 82.50 ml fresh flat-leaf parsley leaves; 10.00 gm ground cumin; 5.00 gm mild paprika; 1.25 gm ground cinnamon,; pinch cayenne pepper; 18.20 gm olive oil

North African chicken

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Prep Time:
45 minutes

Cook Time:
8 minutes

Total Time:
53 minutes

Ingredients:

700g chicken thigh fillets, trimmed
olive oil cooking spray
2 Lebanese cucumbers, halved, sliced
1/2 small red onion, thinly sliced
62.50 ml fresh mint leaves, torn
60g feta, crumbled
42.00 gm lemon juice
9.20 gm olive oil
2 garlic cloves, chopped
1 small brown onion, chopped
82.50 ml fresh coriander leaves
82.50 ml fresh flat-leaf parsley leaves
10.00 gm ground cumin
5.00 gm mild paprika
1.25 gm ground cinnamon,
pinch cayenne pepper

Instructions:

Prepare the Chermoula paste by combining garlic, onion, coriander, parsley, cumin, paprika, cinnamon, cayenne pepper, lemon juice, and olive oil in a food processor. Season with salt and blend until almost smooth. Transfer the flavorful paste to a large ceramic bowl, add chicken, coat well, then refrigerate for 20 minutes. Grease a barbecue plate or chargrill, heat it over medium heat, and cook the chicken for 4 minutes on each side until fully cooked.
In a bowl, combine cucumber, onion, mint, feta, lemon juice, and oil. Toss together and serve with the chicken.

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