Barbecued Chermoula Chicken With Pea Puree

A barbecued chicken brings much warmth to the dinner table. Experiment with the flavours of North Africa with this delicious chermoula chicken thighs recipe. Chermoula sees spices and herbs combine to create the ultimate marinade. Coupled with pea puree, this vividly smoky dish offers a low-carb option while staying bright and full of flavour, having been rubbed with spices and herbs then grilled over the flame.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 40 mins
Difficulty Level: 3/5

Ingredients

• 2 cloves garlic
• 2 shallots (50 g)
• 1 fresh small red thai chilli
• 1 sprig fresh coriander , stem and root attached
• 2 tsps ground cumin
• 1 tsp smoked paprika
• 1½ tbsps extra virgin olive oil
• 8 x 125 g chicken thigh fillets
• 100 g snow pea tendrils
• PEA PUREE
• 500 g frozen baby peas, thawed
• 25 g butter
• ¾ cup (180 g) sour cream

Steps

01. Blend or process garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add chicken, rub mixture all over chicken. Season.

02. Cook chicken on a heated, oiled grill plate (or grill or barbecue), until chicken is browned both sides and cooked through.

03. Meanwhile, make pea puree. Stir peas and butter in a medium saucepan, over medium heat, for 5 mins or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.

04. Serve chicken with pea puree and snow pea tendrils; drizzle with remaining oil, sprinkle with pepper.

Photo: bauersyndication.com.au