Moroccan chicken with chickpea salad
Dean Edwards is in the kitchen making a Moroccan chicken with chickpea salad.
Serves 4
Ingredients:
8 chicken thighs bone in and skin on
Chermoula sauce:
3 tbs coriander chopped2 tbs flat leaf parsley chopped1⁄2 red onion roughly1 clove garlic1 tsp smoked paprika1⁄2 tsp ground cumin1⁄2 tsp ground coriander40ml olive oilJuice 1⁄2 lemon
Chick pea salad:
2 400g tins chickpeas drained1⁄2 red chilli deseeded and chopped1⁄2 red onion sliced2 tbs natural yoghurt2 handfuls baby spinachSalt and Pepper
Method:
Blitz all of the chermoula ingredients (ground and fresh coriander, parsley, red onion, garlic, paprika, cumin, olive oil and lemon juice) together in a mini blender or food processor until a paste consistency then leave to stand whilst you prepare the rest of the dish.
Score each chicken thigh three times then marinade in the chermoula sauce, reserving two tablespoons for the chickpeas.
Leave to stand in the fridge for at least one hour then roast skin side up in a pre heated oven set at 200c / gas mark 6 for 45-50 minutes or until cooked through.
Meanwhile mix the chickpeas, chilli, and red onion with the yoghurt then stir through the remaining chermoula sauce, season with salt and pepper.
Serve the chickpea salad on a bed of baby spinach and top with the chicken thighs.