Description

Moroccan spiced chicken thighs on cous cous. (serves 2) Chermoula is generally used as a marinade for Moroccan fish dishes. You can add tomatoes to the chermoula paste to make it more like a salsa. Some chermoula recipes use a mild vinegar instead of the olive oil (whimps!).  Fresh coriander and fresh garlic can be used but then again you could also grind your own cumin (where does the madness stop? Actually, freshly grinding everything is very nice, try the madness sometime)

Ingredients

Chermoula Paste

• ¹⁄₄ cup of olive oil
• 2 Tbs Lemon Juice
• 1 Tbs ground cumin
• 1 Tbs ground or chopped coriander
• 1 Tbs minced garlic
• 1 Coarsely chopped red chili pepper
• 1 tsp sweet paprika
• ¹⁄₂ tsp ground ginger
• ¹⁄₂ tsp marjoram or oregano
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp ground black pepper

Chicken

• 4 skinless chicken thighs
• Chermoula paste
• 80g chopped macadamia nuts

Cous Cous

• 1 cup of cous cous
• 1 cup of boiled water
• 2 Tbs roughly chopped coriander
• 50g roughly chopped dried cranberries

Method

Chermoula Paste

1. Mix all the ingredients together well

Chicken

1. Work chermoula paste into chicken thighs
2. Marinate in an oven dish in refrigerator for 1 hour
3. Pre-heat oven to 180 degrees centirgrade
4. Casserole chicken in oven dish for 55 minutes at 180 degrees celcius
5. Lightly toast the chopped macadamia nuts in a small, dry frying pan (do not burn)

Cous Cous

1. Combine the boiling water and cous cous and cover for 2 minutes until cooked
2. Stir cous cous with a fork to break it up
3. Combine the chopped cranberries and chopped coriander with the cooked cous cous

To serve place some cous cous micture onto a plate and top with cooked chicken pieces, toasted macadamias and some chopped coriander