Chicken and Vegetable Chermoula

Name: Chicken and Vegetable Chermoula
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 14 oz chopped tomatoes; 1 tbsp cilantro; 1 tbsp parsley; 1 garlic clove; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp paprika; 1 lemon; 0.25 tsp cayenne pepper; 4 boneless skinless chicken breasts; 1 potato; 2 sweet potatoes; 12 oz couscous; salt and pepper

A Moroccan dish of chicken, tomatoes and coriander, seasoned with clove and cumin and baked in the oven. Finish with couscous and season with pepper.

1 hr · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
2
Cover and place in the fridge to marinade, ideally overnight, but for at least an hour. Preheat the oven to 350°F.
3
Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.
10 min
4
Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
5
Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.
40 min