Chicken Chermoulla with a Lentil Salad

Name: Chicken Chermoulla with a Lentil Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 700 g chicken thigh fillets; 0.5 cup flat leaf parsley; 4 tsp lemon rind; 4 tsp lemon juice; 2 tsp ground turmeric; 1 tsp ground coriander; 0.25 tsp cayenne pepper; 1 medium red onion; 2 tbsp olive oil; 1 cup red lentil; 2.5 cup chicken stock (630 mls); 200 g baby spinach leaves (7oz); 0.5 cup fresh mint; 0.5 cup fresh coriander; 4 tsp apple cider vinegar; 0.333 cup yogurt

Gently simmered chicken, lentils and lemon rind, warmed with turmeric and cayenne, a Moroccan dish. Finish with yogurt.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
2
Heat a wok or a large frying pan. Stir-fry chicken in small batches, until chicken is browned and cooked through.
3
Meanwhile, combine lentils and stock in a medium sized saucepan. Bring to the boil, reduce heat, and simmer uncovered for about 8 minutes or until the lentils are just tender. Drain.
8 min
4
Place lentils in a large bowl with the spinach, coriander, mint and combined vinegar and the remaining 1 tablespoon of olive oil. Toss gently to combine.
5
Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.