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Barbecued chicken with chermoula


Serves: 8
timePrep time: 45 mins
timeTotal time:
Barbecued chicken with chermoula
Recipe photograph by Martin Poole.

Barbecued chicken with chermoula


Serves: 8
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
238Kcal
Fat
12gr
Saturates
3gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
32gr
Salt
0.4gr

Shelina Permalloo

Shelina Permalloo

Since winning MasterChef in 2012, Shelina Permalloo has been busy giving demonstrations and teaching at cookery schools both in the UK and in Mauritius, and planning the opening of her first restaurant. 
See more of Shelina Permalloo’s recipes
Shelina Permalloo

Shelina Permalloo

Since winning MasterChef in 2012, Shelina Permalloo has been busy giving demonstrations and teaching at cookery schools both in the UK and in Mauritius, and planning the opening of her first restaurant. 
See more of Shelina Permalloo’s recipes

Ingredients

  • 16 chicken thighs (not fridge cold), bone in and skin on
  • lemon wedges, to serve
For the chermoula paste
  • 1 x 100g pack coriander
  • 1 x 100g pack flat-leaf parsley
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp ground turmeric
  • 2 tbsp paprika
  • 2 garlic cloves, peeled
  • juice and zest of 2 lemons
  • 4-5 tbsp olive oil

Step by step

Get ahead
Marinate the chicken up to a day ahead.
  1. For the chermoula paste, blend the ingredients (reserving a few coriander leaves to garnish) in a food processor or liquidiser.
  2. Rub the chermoula all over the chicken thighs and leave them to marinate for at least 30 minutes at room temperature.
  3. Light the barbecue about 30 minutes before you want to cook the chicken – the coals should be white before you start cooking. Place the thighs directly over the barbecue and turn regularly for 20-25 minutes until cooked.
    Tip
    Weather not as good as you hoped? You can cook the chicken in the oven instead; roast it in 2 shallow roasting tins at 200°C, fan 180°C, gas 6, for 40-45 minutes, turning halfway.
  4. Serve the chicken scattered with a few coriander leaves, with lemon wedges, and the peppers and couscous salad alongside.

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