The finished recipe. Chermoula Chicken Thighs with QuinoaIngredients 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 PaprikaIngredients 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 SaltStep 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 2. Roast the pepper and onion, cut into wedges, at 220°C for twenty minutes until the edges catch.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 4. Toss the quinoa with the roast vegetables and the reserved paste, and slice the chicken over.
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