Chermoula Chicken with Kumara
A Moroccan dish of chicken, kumara and yogurt, seasoned with cumin and paprika and grilled. It's finished with yogurt and mint sauce.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
To make the marinade, place herbs, garlic, spices, salt, lemon juice and olive oil in the bowl of a food processor. Process until a rough paste forms.
- 2
Place chicken tenderloins in a large bowl with 3/4 of the marinade and turn to coat. Heat the chargrill plate of a barbecue to a medium high heat. Brush plate with oil. Place kumara slices on chargrill plate and cook 5 minutes each side or until cooked through.
- 3
Meanwhile, drain excess marinade off chicken and cook 2-3 minutes on same chargrill plate, until cooked through.
- 4
Mix remaining marinade with yogurt, lemon juice and mint and season with salt to taste. Serve chicken tenderloins with kumara slices. Drizzle with yogurt and mint sauce.
- 5
For a more filling meal, you could serve couscous with the chicken and kumara.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
