Chermoula is a traditional Moroccan seasoning that adds some heat to your meat!
Ingredients
- 1.5kg Coles RSPCA Approved Whole Chicken
- 1/2 cup (100g) quinoa, rinsed, drained
- 400g can lentils, rinsed, drained
- 2 roma tomatoes, finely chopped
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 2 tablespoons lemon juice
- 200g light Greek-style yoghurt
- 1 tablespoon tahini
- Pinch of ground paprika
- Lemon wedges, to serve
Chermoula
- 1 brown onion, finely chopped
- 1 long green chilli, seeded, finely chopped
- 2 tablespoons coriander, finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
Method
- Step 1Preheat oven to 150C. To make the chermoula, process the onion, chilli, chopped coriander, parsley, lemon juice, garlic, paprika, cumin, ground coriander and turmeric in a food processor until smooth. Season.
- Step 2Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Discard.
- Step 3Turn the chicken breast-side up. Use the palm of your hand to push the breast down to flatten. Tuck the wings under the breast bone. Place in a roasting pan. Pour over the chermoula, spreading to evenly coat. Cover with foil. Roast for 1 1/2 hours. Uncover and roast for a further 30 mins or until golden brown and cooked through. Use a sharp knife to carefully cut into pieces.
- Step 4Meanwhile, place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 15 mins or until liquid is absorbed and quinoa is tender. Set aside, covered, for 10 mins to stand. Set aside to cool completely.
- Step 5Combine the quinoa, lentils, tomato, coriander and mint in a large bowl. Drizzle with half the lemon juice and toss to combine.
- Step 6Combine the yoghurt, tahini and remaining lemon juice in a small bowl. Season. Sprinkle with paprika.
- Step 7Divide the quinoa salad and chicken among serving plates. Serve with the tahini yoghurt and lemon wedges.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2019 kj
Energy
23g
Fat Total
7g
Saturated Fat
9g
Fibre
38g
Protein
126mg
Sodium
7g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
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- Publication: Coles
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