Moroccan Marinated Chicken with Tabbouleh

I'm a bit late in actually publishing this one - considering I started it at the same time I wrote up my Tabbouleh recipe! And it is barely even a recipe - more just a bringing together of components!

This was my effort for last week's girlie night in - a taste of summer despite the rain that poured down for most of the week...

Moroccan Marinated Chicken with Tabbouleh

• Chicken breasts - one per person
• chermoula - one tbsn per person
• a little olive oil for frying
• tabbouleh - as much as you want!

• optional extras - lightly toasted pita bread, hummus, wedge of lemon

Place the chicken breast between 2 sheets of clingfilm and use a rolling pin/ jam jar/ bottle of wine/ shoe to flatten it out to about 2 cm thick. (Though don't really use a shoe...)

Spread the chermoula onto the chicken breasts and massage in. (Garlic and chilli alert: wash your hands straight away! Or try this tip - massage a little olive oil into your hands and nails before you handle the sauce - this will stop the chilli/garlic oil being absorbed into your skin)

Cover and place in the fridge for at least a couple of hours - I left mine overnight.

Heat a little olive oil over a medium heat and fry the chicken for 2/3 minutes each side. Make sure there is no pink left - but be careful not to overcook or it will go tough and stringy!

Serve the chicken on top of the tabbouleh, with a wedge of lemon and some hummus and pita bread.

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