Dinner

Chermoula Chicken Thighs with Quinoa

Name: Chermoula Chicken Thighs with Quinoa
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 180 g Chicken thigh, skinless and boneless; 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; 100 g Red pepper; 50 g Red onion; To taste Salt

Thighs in a coriander, cumin and lemon paste, griddled and served on quinoa with roast pepper and red onion. 44 g of protein for 487 kcal.

Calories: 487kcal
Protein: 44g
Fat: 17g
Carbs: 38g

Per serving, makes 1. 20 minutes of work, then an hour to marinate. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chermoula Chicken Thighs with Quinoa, plated and ready to serve. — The finished recipe. Chermoula Chicken Thighs with Quinoa

Ingredients 1 to 6 for chermoula chicken thighs with quinoa arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for chermoula chicken thighs with quinoa arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Chermoula Chicken Thighs with Quinoa, preparation step 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. — Step 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.

Chermoula Chicken Thighs with Quinoa, preparation step 2: Roast the pepper and onion, cut into wedges, at 220°C for twenty minutes until the edges catch. — Step 2. Roast the pepper and onion, cut into wedges, at 220°C for twenty minutes until the edges catch.

Chermoula Chicken Thighs with Quinoa, preparation step 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. — Step 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.

The finished chermoula chicken thighs with quinoa. — Step 4. Toss the quinoa with the roast vegetables and the reserved paste, and slice the chicken over.

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Ingredients

Chicken thigh, skinless and boneless180 g
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.
Fresh corianderA large handful, stalks too
Fresh parsleyA handful
Garlic2 cloves, about 6 g
Ground cumin1 tsp, about 2 g
Paprika1 tsp, about 2 g
Lemon juiceOf a lemon
Olive oil6 g
Cooked quinoa120 g
Cooked weight. Dry quinoa roughly triples.
Red pepper100 g
Red onion50 g
SaltTo taste

Method

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.
Roast the pepper and onion, cut into wedges, at 220°C for twenty minutes until the edges catch.
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.
Toss the quinoa with the roast vegetables and the reserved paste, and slice the chicken over.

Worth knowing

Chermoula is a marinade and a dressing in one. Holding back a third of it for the quinoa means the plate does not need a second sauce.
No gluten and no dairy. Quinoa at 120 g cooked is 144 kcal, about the same as a small potato.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.