Chicken And Vegetable Chermoula Recipes

CHICKEN, CHERMOULA AND VEGETABLE SANDWICH

Steps:

• To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
• Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.

CHICKEN AND VEGETABLE CHERMOULA

Steps:

• Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
• Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.
• Preheat the oven to 350°F.
• Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.
• Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
• Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.