Chermoula chicken with quinoa and lentil salad

Chermoula chicken with quinoa and lentil salad

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Chermoula is a traditional Moroccan seasoning that adds some heat to your meat!

The ingredient of Chermoula chicken with quinoa and lentil salad

  1. 1.5kg Coles RSPCA Approved Whole Chicken
  2. 1/2 cup (100g) quinoa, rinsed, drained
  3. 400g can lentils, rinsed, drained
  4. 2 roma tomatoes, finely chopped
  5. 1/2 cup coriander leaves
  6. 1/2 cup mint leaves
  7. 2 tablespoons lemon juice
  8. 200g light Greek-style yoghurt
  9. 1 tablespoon tahini
  10. Pinch of ground paprika
  11. Lemon wedges, to serve
  12. 1 brown onion, finely chopped
  13. 1 long green chilli, seeded, finely chopped
  14. 2 tablespoons coriander, finely chopped
  15. 2 tablespoons flat-leaf parsley, finely chopped
  16. 2 tablespoons lemon juice
  17. 2 garlic cloves, crushed
  18. 1 tablespoon ground paprika
  19. 1 teaspoon ground cumin
  20. 1 teaspoon ground coriander
  21. 1 teaspoon ground turmeric

The instruction how to make Chermoula chicken with quinoa and lentil salad

  1. Preheat oven to 150C. To make the chermoula, process the onion, chilli, chopped coriander, parsley, lemon juice, garlic, paprika, cumin, ground coriander and turmeric in a food processor until smooth. Season.
  2. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Discard.
  3. Turn the chicken breast-side up. Use the palm of your hand to push the breast down to flatten. Tuck the wings under the breast bone. Place in a roasting pan. Pour over the chermoula, spreading to evenly coat. Cover with foil. Roast for 1 1/2 hours. Uncover and roast for a further 30 mins or until golden brown and cooked through. Use a sharp knife to carefully cut into pieces.
  4. Meanwhile, place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 15 mins or until liquid is absorbed and quinoa is tender. Set aside, covered, for 10 mins to stand. Set aside to cool completely.
  5. Combine the quinoa, lentils, tomato, coriander and mint in a large bowl. Drizzle with half the lemon juice and toss to combine.
  6. Combine the yoghurt, tahini and remaining lemon juice in a small bowl. Season. Sprinkle with paprika.
  7. Divide the quinoa salad and chicken among serving plates. Serve with the tahini yoghurt and lemon wedges.

Nutritions of Chermoula chicken with quinoa and lentil salad

fatContent: 482.541 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

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