Juicy chicken thighs are marinaded in chermoula (an emblematic Moroccan marinade made of fresh herbs, spices and garlic) served with tabbouleh salad. Tabbouleh originates more so from the Middle East than North Africa unlike chermoula, consisting of bulgur wheat, tomatoes, mint, parsley, spices and pomegranate seeds. This is a perfect mid-week dinner or lunch dish which can also be prepared in advance/in bulk and kept in the fridge for later.
x6 boneless chicken thigh fillets
1/4 bunch (about 100g) fresh coriander, roughly chopped
1/4 bunch fresh flat leaf parsley, roughly chopped (leaves only)
3 cloves garlic, - peeled and roughly chopped
1 tsp salt
2 tsp ground cumin
1 tsp paprika
30 ml extra virgin olive oil
2 tbsp water - optional not needed if using a pestle and mortar
1 tbsp lemon juice, freshly squeezed
1 small preserved lemon, seeds removed
64g fine bulgar wheat
400g ripe tomatoes
6 spring onions
2 lemons, juice only
1/2 tsp ground black pepper
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground ginger
3/4 bunch flat-leaf parsley
1/2 bunch mint
80ml olive oil
2tbsp pomegranate seeds
Begin by preparing the chermoula by roughly chopping the herbs and crush the garlic, then follow one of the methods below.
If using a food processor, place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil.
Coat the chicken in the marinade and leave to chill in a refrigerator for at least 1 hour.
Begin preparing the salad. Rince, cook/soak the bulgur until tender according to package directions. Drain off any excess water, fluff up with a fork and set aside to cool.
Finely chop the tomatoes and finely slice the spring onions and add both, plus juices, to the bulgur. Mix together the spices and add with the lemon juice to the bowl, mixing well. dd the lemon juice. Douse the herbs in cold water, chop finely and add to the bowl along with the oil, season and toss well. Taste and add seasoning and lemon juice as needed. Scatter with the pomegranate seeds ready to serve.
Preheat your grill. Preheat the grill to medium-high heat (between 400-450 degrees Fahrenheit)
Grill hot and fast! Place chicken thighs on grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit.
Rest for 10 minutes. Remove chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.