Chermoula Chicken Thighs with Quinoa

Make chermoula chicken thighs with quinoa, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
A large handful, stalks too Fresh coriander
A handful Fresh parsley
2 cloves, about 6 g Garlic
1 tsp, about 2 g Ground cumin
1 tsp, about 2 g Paprika
Of a lemon Lemon juice
6 g Olive oil
120 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
100 g Red pepper
50 g Red onion
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Blend or finely chop the herbs with the garlic, cumin, paprika, lemon, oil and a good pinch of salt into a rough paste. Rub two thirds of it into the thighs and leave for an hour.
2. Roast the pepper and onion, cut into wedges, at 220°C for twenty minutes until the edges catch.
3. Griddle the thighs over a high heat for five to six minutes a side until charred in lines and no longer pink at the centre. Rest for three minutes.
4. Toss the quinoa with the roast vegetables and the reserved paste, and slice the chicken over.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chermoula-chicken-quinoa

AI-generated images illustrating the recipe.

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