Chermoula Grilled Chicken

Good look chook ya?

A post or so ago, I was asked to give a few more recipes for hot summer nights.... This is a north African corssing into spanish and middle eastern dish that is perfect for hot dry weather.

The spices involved are highly open to interperatation. However, I would strongly suggest that Papreka is left in. As I feel it is central to this dish. As for the rest. Couc cous, or rice, capsicum, or mushroom. It's all up to you. For this posting I will list the ingerdents used in the pictured dish.

Ingredents:

2 Free range chicken brest fillets. Skin off.

6 cloves of garlic. Finley choped.

1 heaped tea spoon of cummin seeds.

1 table spoom of papreka. (Smoked).

1/4 tea spoon of tumeric.

1/2 tea spoon of raw or palm sugar.

1/4 cup of fine choped spring onions.

1/4 cup of fine choped parsley. (Fresh).

1/4 cup of fine choped corriander. (Fresh).

1/4 cup of olive oil.

1 tea spoon of pepper. (Fresh cracked).

1/2 red capsicum.

1/2 green capsicum.

3/4 cup of uncooked cous cous.

extra parsley.

Small knob of butter.

Method:

Slice tops of brest to alow flavor to penitrate. Pound to a paste all the ingredents, bar the cous cous, capsicum, extra parsley, and butter.

Marinate the chook in the paste for about 30 minutes. Slice the capsicum into strips. Seal the chicken on a medium hot grill plate. Reduce the heat to medium low and add the capsicum. Keep the capsicum moveing every few minutes. Turn the chook one more time. Use the finger method to tell doneness. Just befor this happens. Prepear the cous cous with the extra parsley, and butter.

Serving:

Make a bed of cous cous on a large plate, place the capsicum in a florett over the top. Then the chicken over the top of it all.

Red wine, or a full bodied beer will suffice. what ever you feel like.