Chermoula Chicken

Chicken is a rich source of protein. The spices in this pregnancy recipe add flavour and are known for their antioxidant and anti-inflammatory properties. Enjoy with a green salad or a plate of steamed vegetables.

| Serves 4-6 |

Ingredients

bunch fresh coriander, roughly chopped

bunch fresh parsley, roughly chopped

4 garlic cloves

4cm fresh ginger, roughly chopped

1 small onion, roughly chopped

zest of 1 lemon

1 tbsp whole coriander seeds

2 tbsp whole cumin seeds

1 tbsp ground turmeric

1 tsp sweet paprika

1-2 red chillies, deseeded and roughly chopped

1 tbsp maple syrup

¼ cup olive oil

salt and pepper to taste

Method

Preheat oven to 180°C. Place all the ingredients for the paste in a food processor or blender and process until well combined but still retaining some texture.

Toss the chicken pieces in the paste to coat well (ideally marinate overnight to allow the flavours to intensify).

Heat a large frying pan on medium-high heat and cook the chicken pieces just long enough to seal. Transfer to an ovenproof dish and cook in the oven, uncovered, for 30 minutes or until the juices of the chicken run clear when a thick part is pierced. Remove from the oven and set aside to rest for 5-10 minutes.

Serve with a green salad tossed with a splash of apple cider vinegar or one of these green side dishes.

N.B. You can freeze the marinated chicken, defrost and cook.

*This recipe is from Dr Libby’s Real Food Kitchen cook book.