Chermoula chicken with green beans and a spicy sauce
Chermoula chicken with green beans and a spicy sauce
This recipe is Moroccan. The chicken is marinated in a citrusy chermoula and then baked in the oven. I served it with sautéed green beans and a spicy tomato sauce. So yummy and ideal for summer, or for those of you that like light meals or are on a diet.
Ingredients
- 1 kg Chicken thighs or legs
- 5 clove Garlic
- 2 tsp Tomato paste
- 1 tbs Chopped coriander
- 1 tsp Ground coriander
- 1 tsp Sweet paprika
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 medium Lemon juice
- 3 tbs Olive oil
- 1 tsp Black pepper
- 1 tsp Salt to taste
- 500 g Green beans or more if you like them
- 4 large Tomatoes
- 1 medium Red bell pepper
Instructions
- Wash the chicken with vinegar and salt. Rinse it and dry it with paper towel.
- In a bowl, add the minced garlic (3 cloves), add 1 tsp paprika, 1 tsp pepper, 1 tsp turmeric, 1 tsp cumin and salt to taste, the tomato paste, the tsp of ground coriander, the lemon juice and 3 tbsp of olive oil and mix all together.
- Add the chicken to the spice bowl, mix well and cover with cling film and leave in the fridge for a minimum of 2 hours (whole night would be perfect).
- Pour the chicken onto a baking tray and bake in a 180c oven for 35 to 45 minutes or until golden.
- Boil the beans in salty water for 2 minutes, drain and put in icy water to keep the colour and crunchiness.
- In a sauce pan, add 2 tbsp of olive oil on a medium heat, add 2 cloves of garlic and sauté for 2 minutes.
- Add the diced tomatoes, the diced bell pepper, salt and pepper and cook for 10 to 15 minutes.
- Blend the tomatoes and peppers to obtain a smooth silky sauce.
- Put the sauce back in the saucepan and add the beans to it, stir well and cook for another 2 minutes.
- Serve your chicken on a nice platter on a bed of tomato and pepper sauce, green beans and sprinkle some fresh coriander on top. Bon appetite!
