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Chermoula is a classic Moroccan blend of herbs and spices used to flavour and marinate fish, poultry and vegetable dishes.
The mix of herbs and spices used in the chermoula blend will often vary depending on the specifics of the dish or the region it originates from.
For this chermoula chicken kebab recipe I’m going to be using a blend from the Real Meal Revolution Cook Book.
If you have the time to let your chermoula chicken kebabs marinate for a few hours or more then this will really help to enhance the flavour of this dish.
Served with a Moroccan inspired rice dish including the sweetness of dates and orange this recipe is set to be an experience for your tastebuds…
Prep time – 15 minutes
Cooking time – 30 minutes
This recipe will create 4 servings.
The Chermoula Kebabs
- 4 Chicken Breasts
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 1 tsp Turmeric
- 3 Garlic Cloves
- 1/2 Red Onion
- 40g Cashew Nuts
- 1 Red Chili
- Handful Fresh Coriander
- Handful Fresh Parsley
- 1 Lemon
- 5 Tbsp Olive Oil
- 200g Basmati Rice
- 1 White Onion
- 2 Garlic Cloves
- 1 tsp Paprika
- 1 Orange
- 6 Dates
- 1 Bay Leaf
- 1 tsp Butter or Coconut Oil
Blender / Sharp Knife / Large Pan with lid / Baking Tray / Baking Paper / Kebab Skewers
To start the chermoula chicken kebab recipe you’ll need to make the chermoula marinade.
Roughly chop the garlic, red onion and red chili then add to the blender.
Add the ground cumin, paprika, turmeric, coriander, parsley, cashew nuts and olive oil to the blender too.
Slice a lemon in half, remove any pips and then squeeze into mix.
Blend the ingredients until a paste like consistency is created.
Empty the chermoula marinade into a large bowl or Tupperware.
Using a sharp knife, dice up the chicken breasts into approximately 4 cm cubes.
Add the diced chicken into your marinade bowl, mix everything together ensuring the chicken is well coated in the chermoula marinade and set to one side.
Leave the chermoula chicken to marinate whilst you turn your attention to the rice component of this dish…
Start by finely chopping up the onion, garlic and dates.
Slice the orange in half and then squeeze the juice into a small bowl or container.
Using a large pan on a medium heat add 1 tsp of butter or coconut oil.
Add your chopped onion and garlic to the pan and allow to sweat for 2-3 minutes.
Now add the paprika along with a tbsp of water, so that the paprika doesn’t stick to the pan.
Rinse the basmati rice using a sieve under the cold tap before adding to the pan along with the bay leaf and chopped dates.
Stir everything together and allow to cook for 2 minutes.
Add the orange juice along with around 300ml of water to the pan. There should be enough water to just cover the rice.
When the liquid starts to simmer reduce the heat down to low, place the lid on your pan and leave to cook for 20 minutes.
Whilst the rice is cooking it’s time to focus on the chermoula chicken kebabs…
Take the diced chicken and start to form the kebabs using your kebab skewers.
You should be able to make around 8-10 skewers in total.
Set your grill to a medium heat.
Line a baking tray with baking paper.
Place the kebabs onto the baking tray and place under the grill.
When the chermoula chicken kebabs start to turn a golden brown colour on top turn them over…
Continue to turn the kebabs until each side is a golden brown colour.
Remove from under the grill and check that the chicken is cooked through.
Serve the kebabs and rice together as shown in the image at the top if this page.
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