Chermoula Chicken With Quinoa Tomato by Chef Abdallah Khodor

CHERMOULA CHICKEN WITH QUINOA TOMATO SALAD

BY CHEF ABDALLAH KHODOR
INGREDIENTS
      • 4 x lean chicken breasts, skin off, cut into strip
      • 200g white quinoa
      • 200g red quinoa
      • 2 cup cherry tomatoes
      • 1 cup radish
      • 1 cup mint leaves
      • 1 cup coriander leaves
      • Olive oil to taste
      • Fresh lemon juice to taste
      • Salt and pepper
      • Kernel seeds

Chermoula 

  • ½ cup olive oil
  • ½ cup fresh coriander, washed
  • ½ cup fresh mint
  • ½ cup fresh parsley
  • 1 red chilli, seeds removed
  • 2 tbsp. lemon zest
  • 2 tbsp. orange zest
  • 1 small  onion,
  • 2 tsp. ground coriander
  • 2 tsp. sweet paprika, group
  • 2 tsp. ground cumin seeds
  • 2 tsp. Ground turmeric
  • 3 cloves of garlic
  • Juice of a ½ lemon
  • 1 tsp. sea salt
PREPARATION
  1. Place all of the chermoula ingredients in a food processor and blend until combined to a smooth paste. In a large container add the chermoula, chicken cubes and marinate overnight. The chermoula paste could be made the day before.
  2. Using bamboo skewers for the chicken cubes and cooked them on a charcoal grill or on a pan then for 15 mis in the oven.
  3. Cooke the quinoa in boiling water for 9 mins. Once it’s cool add the vegetables and the sauce to get a fresh salad ready to use for the chicken skewers.
  4. Serve on a bed of quinoa the chicken skewers and topped them with the green leaves and the radish. Sprinkle with kernel seeds.
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