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
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.
