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Barbecued chicken with chermoula


16 chicken thighs (not fridge cold), bone in and skin on
lemon wedges, to serve

For the chermoula paste

1 x 100g pack coriander
1 x 100g pack flat-leaf parsley
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp ground turmeric
2 tbsp paprika
2 garlic cloves, peeled
juice and zest of 2 lemons
4-5 tbsp olive oil


Get ahead - Marinate the chicken up to a day ahead.

For the chermoula paste, blend the ingredients (reserving a few coriander leaves to garnish) in a food processor or liquidiser. Rub the chermoula all over the chicken thighs and leave them to marinate for at least 30 minutes at room temperature.

Light the barbecue about 30 minutes before you want to cook the chicken – the coals should be white before you start cooking. Place the thighs directly over the barbecue and turn regularly for 20-25 minutes until cooked.

Tip Weather not as good as you hoped? You can cook the chicken in the oven instead; roast it in 2 shallow roasting tins at 200°C, fan 180°C, gas 6, for 40-45 minutes, turning halfway.

Serve the chicken scattered with a few coriander leaves, with lemon wedges, and the peppers and couscous salad alongside.

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