Baked chermoula chicken

Name: Baked chermoula chicken
Cook time: 25 min
Yield: 1
Cuisine: North Africa

with freekeh tabbouleh and green harissa

Ready in around 25 mins

RECIPE FACT:

Chermoula is a flavourful mix of spices used in Algerian, Tunisian and Moroccan cuisines.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE CHICKEN:
Line an oven tray with baking paper. Place the chickpeas into a sieve, rinse under cool running water and drain well. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Place onto the tray, spoon on the chermoula seasoning, season with salt and turn to coat. Spray with oil and bake in the oven for 12 mins then add the chickpeas to the tray and bake for a further 8-10 mins or until chicken is cooked through.
2. TO WARM THE FREEKEH:
Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the freekeh and cook for 2-3 mins then remove from the pan into a salad bowl.
3. TO FINISH THE TABBOULEH:
Using half the carrot, peel and and make ribbons by running a peeler the full length of the carrot rotating after each peel and add to the bowl. Roughly chop the mint leaves and finely chop the parsley, discarding the stalks then add half to the bowl. Add the mesclun, season with salt and pepper and drizzle with oil. Toss to combine.
TO SERVE:
Spoon the freekeh tabbouleh into a bowl. Slice the chermoula chicken and place on top with the chickpeas, pouring over any roasting pan juices. Dollop with green harissa drizzle and sprinkle over remaining herbs.