Chermoula Chicken Recipe

Recipe Karen Short (founder and chairperson of By Word Of Mouth) Ingredients:

  • 1 cup 200g dried chickpeas
  • 4 single chicken breast fillets (680g)
  • 1 medium red capsicum (150g) chopped finely
  • 1 medium green capsicum (150g) chopped finely
  • 2 large egg tomatoes (180g), chopped finely
  • 1 small white onion (80g), chopped finely
  • 2T lemon juice
For the chermoula:
  • ½ cup finely chopped fresh coriander
  • ½ cup finely chopped fresh flat-leaf parsley
  • 3 cloves garlic, crushed
  • 2T white wine vinegar
  • 2T lemon juice
  • 1t sweet paprika
  • ½t ground cumin
  • 2 tablespoons olive oil
Directions: Place the chickpeas in large bowl of cold water. Leave to stand overnight before draining. Rinse under cold water and drain again. Cook the chickpeas in a medium-sized saucepan with boiling water until just tender and drain. Rinse under cold water and drain once again. Combine the ingredients for chermoula in a large bowl. Reserve half of the chermoula for the chickpea salad. Add the chicken to a large bowl and toss to coat in the chermoula. Cook chicken in batches, on heated oiled grill plates until cooked through. Cover to keep warm. Place the chickpeas in a large bowl with capsicums, tomato, onion and reserved chermoula. Toss gently to combine. Serve the chickpea salad with sliced chicken, drizzled with lemon juice.