Ingredients
- FOR THE CHERMOULA:
- 50g fresh coriander
- 50g parsley
- 1tbs mint sauce
- 2 cloves of garlic, peeled and sliced
- Zest of a lemon
- ½tsp cumin powder
- ½tsp coriander powder
- 1 small green chilli, seeds removed and sliced
- 80ml olive plus a little extra for drizzling
- FOR THE CHICKEN:
- 2tbs sunflower oil
- 12 deboned and skinned chicken thighs
- 2tbs honey
- Salt and pepper
1 Put all the ingredients for the chermoula in a liquidiser and blend until smooth.
2 Put the sunflower oil into a pan and heat until gently smoking.
3 Place the chicken thighs into the oil and colour for six to seven minutes before adding the honey.
4 Continue to cook over a medium heat for another six to seven minutes, depending on the thickness of the chicken.
5 Season and serve with the chermoula.
