Charmoula chicken

Name: Charmoula chicken
Cook time: 20 min
Yield: 2
Cuisine: Marrakech, Morocco

on baby kale tabbouleh

Ready in around 20 mins

RECIPE FACT:

Morocco in Arabic is Al Maghreb which means the place where the sun sets.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE BUCKWHEAT:

Boil the kettle. Rinse the buckwheat in a colander. Place the buckwheat in a pot and cover with plenty of boiling water. Bring to the boil over a medium high heat and once up to the boil reduce to a simmer and cook for 15 mins. Drain buckwheat in a colander and spread out on a large plate to cool.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breast from their packaging and pat dry with paper towel. Dice the chicken into 2cm cubes. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the chicken. Season with salt and cook for 5-6 mins until browned and cooked through. Remove from the heat and allow to cool a little then toss through the chermoula sauce.
3. TO MAKE THE TABBOULEH:

Cut the tomato into ½ cm cubes. Remove the stalk from the curly parsley and discard, then finely chop. Place into a serving bowl. Just before serving stir in the cooled buckwheat, lemon dressing and baby kale and season with salt and pepper to taste.
TO SERVE:

Arrange baby kale tabbouleh on plates and top with chermoula chicken.