Chicken and Vegetable Chermoula |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A tasty and nutritious midweek meal. Ingredients:
14 ounces chopped tomatoes |
1 tablespoon cilantro, freshly chopped |
1 tablespoon parsley, freshly chopped |
1 garlic clove, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 teaspoon paprika |
1 lemon, juice |
1/4 teaspoon cayenne pepper |
4 boneless skinless chicken breasts |
1 potato, peeled and cubed |
2 sweet potatoes, peeled and cubed |
12 ounces couscous |
salt and pepper |
Directions:
1. Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
2. Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.
3. Preheat the oven to 350°F.
4. 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.
5. Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
6. Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.
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